tag:blogger.com,1999:blog-62054989648191236572024-03-18T04:34:42.069-06:00All Our Fingers in the PieFor the love of food...the love of creating...the love of eating...with friendsSarahhttp://www.blogger.com/profile/15356018786442529490noreply@blogger.comBlogger821125tag:blogger.com,1999:blog-6205498964819123657.post-38901364367263589432020-04-09T17:54:00.000-06:002020-04-09T17:54:08.509-06:00Whiskey Sour<div dir="ltr" style="text-align: left;" trbidi="on">
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I realize I haven't logged onto my blog for about 3 years. Yikes. Just doing a test drive today. I have been following David Lebovitz as he takes us on a journey through his new book Drinking French. This isn't one of his cocktails but one I felt like making today.<br />
<br />
Whiskey Sour<br />
<br />
1 1/2 oz. rye whiskey<br />
1 1/2 oz. fresh squeezed lemon juice<br />
3/4 oz. simple syrup<br />
cocktail cherry<br />
<br />
Shake first 3 ingredients in a cocktail shaker half full of ice. Pour into a glass with new ice and garnish with a cherry.<br />
<br /></div>
<div class="blogger-post-footer">All pictures and text are the property of All Our Fingers in the Pie. Use with permission only. COPYRIGHT © SARAH GALVIN. All rights reserved.</div>Sarahhttp://www.blogger.com/profile/15356018786442529490noreply@blogger.com149tag:blogger.com,1999:blog-6205498964819123657.post-62119729204350600772017-05-14T17:39:00.001-06:002017-05-14T21:05:36.120-06:00Rhubarb Semi-Freddo<div dir="ltr" style="text-align: left;" trbidi="on">
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Rhubarb is the harbinger of spring. It was the first up in my garden. Even ahead of the chives. I have dutifully plucked the smallest, most tender stalks for this recipe. The larger stalks will be made into a rhubarb simple syrup and a rhubarb bitters for summer drinks and cocktails.<br />
<br />
Rhubarb Semi-Freddo<br />
<br />
2 cups rhubarb, chopped<br />
1/2 cup sugar<br />
1/4 cup water<br />
2 slices fresh ginger<br />
2 tablespoons candied ginger, chopped<br />
4 eggs, separated<br />
1/2 cup sugar <br />
1 1/4 cups whipping cream<br />
4 purchased or homemade meringues<br />
<br />
Line
a loaf tin with kitchen plastic film. Put the chopped rhubarb in a
medium-sized saucepan with the sugar, ginger and 2 tablespoons
water. Heat gently until the sugar has dissolved, then add the rhubarb and simmer for a few minutes until the rhubarb is soft but still holds its shape. Take off the heat and cool. Remove ginger pieces after cooling.<br />
<br />
In
a large bowl, whip the egg whites and 1/2 cup of sugar over a pot of simmering water with a hand beater until
stiff, then set aside. In another bowl, whisk the yolks with the icing
sugar until they’re pale and starting to thicken. Heat the cream to scalding and temper the egg yolks with it. Pour the mixture back into the pot and continue to cook over low heat until thickened. Cool.<br />
<br />
When completely cooled, mix the egg white meringue with the egg yolk and cream mixture. Stir in half the meringues, broken.<br />
<br />
Gently
spoon a third of the cream mixture into the prepared tin and freeze for
20-30 minutes or until set. Keep the rest of the cream mixture in
the fridge. Once it has set, take it out of the freezer and pour
in half of the cooked rhubarb. Reserve a little of the cooked rhubarb
for decorating later, if you like. Top with another third of the cream
mixture and return to the freezer for another 30 minutes. Once this layer
has set, add the remaining rhubarb, followed by a final layer of cream.
Cover with cling film and put it back in the freezer for 2 hrs to firm
up.<br />
<br />
To
serve, turn it out onto a serving plate and peel away the parchment.
Decorate with any reserved rhubarb, the remaining meringue pieces and
the candied ginger. Slice and serve immediately.</div>
<div class="blogger-post-footer">All pictures and text are the property of All Our Fingers in the Pie. Use with permission only. COPYRIGHT © SARAH GALVIN. All rights reserved.</div>Sarahhttp://www.blogger.com/profile/15356018786442529490noreply@blogger.com66tag:blogger.com,1999:blog-6205498964819123657.post-27332741733297307562017-04-21T17:06:00.001-06:002017-04-21T18:13:56.337-06:00Spring and Candied Violets<div dir="ltr" style="text-align: left;" trbidi="on">
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I remember that as a child violets were one of my favourite flowers. We most often found them growing in virgin prairie grass in wooded areas. They are such a delicate sweet flower.<br />
<br />
Years later I found candied violets at Harrod's in London and purchased a little packet of them. I don't know how you can even compare these hard candies to the delicate woodland flower. I tried to love the candies but I couldn't.<br />
<br />
About seven years ago I moved back to Saskatchewan and purchased a little 1960's bungalow in a mature neighbourhood of a small prairie city. To my delight violets were growing in my backyard. That is the first time I candied my own. They have a delicate flowery fragrance that carries well through drying.<br />
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Candied Violets<br />
<br />
dried egg powder<br />
water<br />
violets<br />
small artist's paint brush<br />
parchment paper<br />
fine granulated sugar<br />
scissors <br />
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Pick the violets with their long stem. Be sure to pick from an area that has not been sprayed with chemicals.<br />
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Mix about a tablespoon of dried egg powder with a tablespoon or more of cold water until the powder is completely dissolved.<br />
<br />
Dip the flowers into the egg mixture by holding onto the stem. Gently remove any excess egg white with the artist's brush. Clip the flower from the stem with scissors and drop it into dish of sugar. Coat flower with sugar and place on parchment paper to dry.<br />
<br />
Dry completely, about 24 hours. Store in an airtight container for up to a month.<br />
<br />
Use as a garnish on cupcakes, cakes and ice creams and other desserts. They are edible. <br />
<br />
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<div class="blogger-post-footer">All pictures and text are the property of All Our Fingers in the Pie. Use with permission only. COPYRIGHT © SARAH GALVIN. All rights reserved.</div>Sarahhttp://www.blogger.com/profile/15356018786442529490noreply@blogger.com33tag:blogger.com,1999:blog-6205498964819123657.post-1896522618295412432017-04-11T19:50:00.001-06:002017-04-12T17:39:57.491-06:00Mushroom and Sausage Stuffed Pork Tenderloin<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "times"; font-size: 10.0pt;">Pork tenderloin is not only an economical meal but easy to prepare for a large group. Each tenderloin is browned in a pan then finished in the oven. Can you see where this is going? Yes, prep all the stuffed tenderloins first. Then heat a large pan or a couple of smaller pans over medium high heat. Add cooking oil to the pans. Heat until almost smoking. Add the tenderloins and turn until all sides are browned. Remember to let the pan release the meat. Otherwise the tenderloin will stick to the pan.</span></div>
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<span style="font-family: "times"; font-size: 10.0pt;">Mushroom and Sausage Stuffed Pork Tenderloin</span></div>
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<span style="font-family: "times"; font-size: 10.0pt;">1 c. chopped mixed wild and cremini mushrooms</span></div>
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<span style="font-family: "times"; font-size: 10.0pt;">1/2 lb. pork sausage meat </span></div>
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<span style="font-family: "times"; font-size: 10.0pt;">1/2 tsp. thyme</span></div>
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<span style="font-family: "times"; font-size: 10.0pt;">1 tsp. salt</span></div>
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<span style="font-family: "times"; font-size: 10.0pt;">1/2 tsp. pepper</span></div>
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<span style="font-family: "times"; font-size: 10.0pt;">cooking oil</span></div>
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<span style="font-family: "times"; font-size: 10.0pt;">2 pork tenderloins </span></div>
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<span style="font-family: "times"; font-size: 10.0pt;">Saute the mushrooms in enough cooking oil to cover the bottom of the pan. When the mushrooms are soft add the sausage meat and seasonings. Saute until fully cooked. Remove from heat and cool to room temperature.</span></div>
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<span style="font-family: "times"; font-size: 10.0pt;">Meanwhile, butterfly both tenderloins. Cut down the centre but through so they lie flat. When the mushroom sausage filling has cooled spread it over the flattened tenderloins. Close the tenderloins and tie with cooking string.</span></div>
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<span style="font-family: "times"; font-size: 10.0pt;">Sear on all sides in a hot pan with cooking oil. Remove to a 375 F oven to finish cooking until the meat reaches an internal temperature of 140 F, about 10 - 12 minutes. Place tenderloins on a cutting board and cover with kitchen foil. Let rest for 10 minutes until slicing. Slice into medallions about 1-inch thick. Set on serving platter or individual plates. Spoon pan sauce around and serve immediately.</span></div>
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<span style="font-family: "times"; font-size: 10.0pt;">Pan Sauce: Make the pan sauce by deglazing the cooking pan with 1 cup of chicken stock. Bring to a boil. Add 2 -3 tablespoons of Lowbush Cranberry Mustard. When it is all blended and bubbling add 2 tablespoons of butter. Stir until emulsified.</span></div>
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<span style="font-family: "times"; font-size: 10.0pt;">Lowbush Cranberry Mustard</span></div>
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<span style="font-family: "times"; font-size: 10.0pt;">3/4 c. lowbush cranberries</span></div>
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<span style="font-family: "times"; font-size: 10.0pt;">2 tbsp. sugar</span></div>
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<span style="font-family: "times"; font-size: 10.0pt;">1/4 c. red wine</span></div>
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<span style="font-family: "times"; font-size: 10.0pt;">1/4 c. red wine vinegar</span></div>
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<span style="font-family: "times"; font-size: 10.0pt;">1/2 tbsp. Dijon mustard</span></div>
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<span style="font-family: "times"; font-size: 10.0pt;">1/2 tsp. sea salt</span></div>
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<span style="font-family: "times"; font-size: 10.0pt;">1/4 tsp. black pepper</span></div>
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<span style="font-family: "times"; font-size: 10.0pt;">Combine all ingredients in a saucepan and boil until tender. Remove from heat. Serve chilled or at room temperature. </span></div>
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<div class="blogger-post-footer">All pictures and text are the property of All Our Fingers in the Pie. Use with permission only. COPYRIGHT © SARAH GALVIN. All rights reserved.</div>Sarahhttp://www.blogger.com/profile/15356018786442529490noreply@blogger.com14tag:blogger.com,1999:blog-6205498964819123657.post-55307039603574685172017-03-28T21:00:00.002-06:002017-03-29T17:50:23.452-06:00Confit of Duck<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Confit of duck never grows old. The rich saltiness and flavourful meat is very satisfying. I cooked the three duck legs I found in my freezer. I have always been ultra concerned that the legs are completely submerged in duck fat but it isn't necessary. These are ready for shredding into risotto or a crisp salad. Or straight up with a side salad.<br />
<br />
I used gray sea salt from France. It is a coarse salt that will draw out the moisture without leaving an overly salty flavour. If you don't have extra duck fat on hand (who would?) a good quality olive oil can be used.<br />
<br />
Confit of Duck Legs<br />
<br />
1/4 c. gray sea salt<br />
1 tsp. crushed juniper berries<br />
generous grating of black pepper<br />
pinch of lavender buds<br />
duck fat <br />
<br />
Mix salt, juniper berries, pepper and lavender together and rub over the legs. Cover and refrigerate for 1 or 2 days.<br />
<br />
Brush off all the seasonings from the legs. Place in a baking pan one layer deep and add another cup of duck fat. Roast at 270 F for about 3 hours or until very tender.<br />
<br />
Pack these in the fat and they will keep in the refrigerator for 2 - 3 weeks. </div>
<div class="blogger-post-footer">All pictures and text are the property of All Our Fingers in the Pie. Use with permission only. COPYRIGHT © SARAH GALVIN. All rights reserved.</div>Sarahhttp://www.blogger.com/profile/15356018786442529490noreply@blogger.com14tag:blogger.com,1999:blog-6205498964819123657.post-89803393085454650012017-03-09T19:22:00.001-06:002017-03-09T19:28:43.499-06:00Chicken Paillards with White Wine Veloute<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
This is beyond satisfying. I must remember to make this more often. It comes together in minutes if you have the velouté ready to go. I will be keeping velouté ready made in the freezer for easy gourmet meals.<br />
<br />
A Paillard is a thinly sliced then pounded piece of meat. With the chicken breast I slice it in half horizontally, then pound it very thinly. It cooks in a few minutes and stays juicy tender.<br />
<br />
To keep all the flavour, sauté the chicken first and then deglaze the pan with a splash of white wine. Use the same pan throughout.<br />
<br />
Chicken Paillards with White Wine Sauce<br />
<br />
1 chicken breast<br />
1/4 c. chicken velouté<br />
1/4 c. heavy cream<br />
1/4 c. dry white wine<br />
sea salt and coarsely ground black pepper<br />
canola oil<br />
<br />
Heat a sauté pan over medium heat. Add enough oil to lightly cover the bottom. Season the pounded chicken breast with sea salt and black pepper. Gently sauté until lightly browned on both sides. Don't turn it until the pan lets it go. When fully seared the pan will release the chicken and it will lift easily.<br />
<br />
After browned on both sides and fully cooked, but not overcooked, remove the chicken to a serving plate.<br />
<br />
Add wine to the pan and reduce to half. Add velouté and then the cream. Bring to a boil. Pour over the chicken paillards and serve immediately. Serves 1 or 2.<br />
<br />
<br />
Chicken Velouté<br />
<br />
1 tbsp. butter<br />
1 tbsp. flour<br />
1 c. homemade chicken stock<br />
<br />
Melt butter. Stir in flour. Cook for a few minutes so there will be no raw flour flavour. Add hot stock and stir until completely mixed. Let simmer for about 45 minutes to develop flavour. Use immediately or freeze for future use.</div>
<div class="blogger-post-footer">All pictures and text are the property of All Our Fingers in the Pie. Use with permission only. COPYRIGHT © SARAH GALVIN. All rights reserved.</div>Sarahhttp://www.blogger.com/profile/15356018786442529490noreply@blogger.com53tag:blogger.com,1999:blog-6205498964819123657.post-73134623115359674872017-03-01T15:16:00.000-06:002017-03-01T17:14:54.889-06:00Lamb Shank on White Beans<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX3cqNnbzKrZ0MFashCMxOJFPKINwPXRwbytxtrxs-JMPsD7eEh0UdWg0fYEPD-YQ5O6u8TLX6U76jb-wjfbyIYN5B_kfJ2hMeunDbV0vhGIv23is66Bh244_t7-X8SBsnQBbwzmNinV4K/s1600/IMG_5885.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX3cqNnbzKrZ0MFashCMxOJFPKINwPXRwbytxtrxs-JMPsD7eEh0UdWg0fYEPD-YQ5O6u8TLX6U76jb-wjfbyIYN5B_kfJ2hMeunDbV0vhGIv23is66Bh244_t7-X8SBsnQBbwzmNinV4K/s640/IMG_5885.jpg" width="640" /></a></div>
<nav class="content-channels" data-reactid="17" role="navigation">I finally have an afternoon with lots of time to make this slow cooked dinner. I took the lamb shank out of the freezer yesterday and it was nicely defrosted in the refrigerator. The beans were not soaked but it wasn't a problem. I soaked them for an hour in water that I brought to a boil then did the slow cook in beef stock. It worked well. I soaked them with a teaspoon of baking soda in the water. Then drained and rinsed before cooking in beef stock. Lots of rich flavour here.</nav><nav class="content-channels" data-reactid="17" role="navigation"> </nav><nav class="content-channels" data-reactid="17" role="navigation">The lamb cooking liquid in this recipe is reminiscent of an Espagnole sauce, one of the five French style mother sauces. </nav><nav class="content-channels" data-reactid="17" role="navigation"><br /></nav><nav class="content-channels" data-reactid="17" role="navigation">Jacob lamb is an heirloom breed originating in Israel and then moved throughout the world over the past century. The flock in the old country has dwindled and a couple from Abbotsford, who are neither shepherds or farmers, have taken on the task of repatriating them to Israel.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-rQCbmfuOOhH889j3338gPB0gJv7fT1hGQNhOFh2BBRVkjJf2C-BzxPuokRSuyyfekDwQEmyL_58N_KRqLFgh2j-V3MfTq3bNWWHqTSMC0nEqGTrqNbDSVrIZ_JPGeJF6s8cgY79Gw7in/s1600/th.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-rQCbmfuOOhH889j3338gPB0gJv7fT1hGQNhOFh2BBRVkjJf2C-BzxPuokRSuyyfekDwQEmyL_58N_KRqLFgh2j-V3MfTq3bNWWHqTSMC0nEqGTrqNbDSVrIZ_JPGeJF6s8cgY79Gw7in/s1600/th.jpg" /></a></div>
</nav><nav class="content-channels" data-reactid="17" role="navigation"> </nav><nav class="content-channels" data-reactid="17" role="navigation">Ewes from a flock near Swift Current were purchased by this adventurous couple and they are reported by <a href="http://www.cbc.ca/news/canada/british-columbia/abbotsford-farm-returns-jacob-sheep-to-israel-1.3478635" target="_blank">CBC News. </a></nav><nav class="content-channels" data-reactid="17" role="navigation"> </nav><nav class="content-channels" data-reactid="17" role="navigation"> <a href="https://www.nytimes.com/2016/03/04/world/middleeast/biblical-nomads-will-return-to-the-holy-land-thank-a-canadian-farm.html" target="_blank">The New York Times</a> also presented the story of these sheep from Canada. The couple reportedly slept with the prized sheep while they were in quarantine for several weeks.</nav><nav class="content-channels" data-reactid="17" role="navigation"><br /></nav><nav class="content-channels" data-reactid="17" role="navigation">Silver Spirit Farm butchered the rams and are officially out of the shepherding business. This lamb/ram is mild, flavourful and tender. </nav><nav class="content-channels" data-reactid="17" role="navigation"><br /></nav><nav class="content-channels" data-reactid="17" role="navigation">I adapted this recipe to cook the one lamb shank I had.</nav><nav class="user-actions" data-reactid="34" data-show-user-actions="false" data-user-type="authenticated" role="navigation"></nav></section></header>
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<h1 itemprop="name">
<span style="font-size: small;">Tom Valenti's Lamb Shanks </span></h1>
<h1 itemprop="name">
<span style="font-size: small;"><span style="font-weight: normal;">Tom was the first chef in New York City to serve this recipe. It is in his cookbook "Welcome to My Kitchen".</span> </span></h1>
<br />
6 lamb foreshanks </div>
<div class="ingredients-info">
Coarse salt and pepper, to taste</div>
<div class="ingredients-info">
3 tbsp. plus 1/4 cup olive oil</div>
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2 ribs of celery, roughly chopped</div>
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1 carrot, roughly chopped</div>
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1 onion, roughly chopped</div>
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2 tbsp. tomato paste</div>
<div class="ingredients-info">
5 sprigs of dried thyme</div>
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1 bay leaf</div>
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8 whole black peppercorns</div>
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1 tbsp. anchovy paste</div>
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1 whole head of garlic, cut in half crosswise</div>
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2 c. red wine</div>
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1 c. white wine</div>
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1/3 c. white-wine vinegar</div>
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1 tsp. sugar</div>
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3 c. beef stock</div>
<div class="ingredients-info">
<br /></div>
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Preheat oven to 325 F. Season the lamb with salt and pepper.</div>
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</div>
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Heat 3 tablespoons oil in a pot
over medium-high heat. Add the celery, carrot, and onion; cook until
very soft, 8 to 10 minutes.</div>
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</div>
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Add the tomato paste and cook 1
to 2 minutes. Add the thyme, bay leaf, peppercorns, anchovies, and
garlic; cook 3 minutes.</div>
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</div>
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Add the wines, vinegar, and
sugar; raise the heat to high and bring to a boil. Lower the heat to
medium and add the broths. Leave over medium heat while you brown the
lamb shanks.</div>
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</div>
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Pour the remaining 1/4 cup of
olive oil into a sauté pan. Over medium-high heat, brown the lamb shanks
well on all sides, using tongs to flip them over.</div>
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</div>
<div class="popcart-buy-button">
Transfer lamb shanks to a
roasting pan and pour the braising liquid on top. Cover with aluminum
foil and cook in the preheated oven for 1 hour. Remove the foil and cook
2 1/2 to 3 hours more, turning the shanks over every half hour until
the meat is very soft.</div>
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</div>
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Remove the shanks from the
braising liquid and strain the liquid. Skim any fat that rises to the
surface, then use the liquid as a sauce. Serve in shallow bowls atop
White Bean Puree. </div>
<div class="popcart-buy-button">
</div>
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<div class="recipe-title-sidebar no-image" style="text-align: left;">
<div class="recipe-title-wrapper">
<div class="title-source">
<h1 itemprop="name">
<span style="font-weight: normal;"><span style="font-size: small;">White Bean Puree from Epicurious</span></span></h1>
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<span style="font-size: small;"><span style="font-family: "times";">1 1/2 c. dry Great Northern beans</span></span></div>
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<span style="font-size: small;"><span style="font-family: "times";">1 onion, cut into 1/4-inch dice</span></span></div>
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</span><br />
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<span style="font-size: small;"><span style="font-family: "times";">1 rib of celery, cut into 1/4-inch dice</span></span></div>
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<span style="font-size: small;"><span style="font-family: "times";">1 carrot, cut into 1/4-inch dice</span></span></div>
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</span><br />
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<span style="font-size: small;"><span style="font-family: "times";">2 cloves of garlic (1 smashed and 1 minced) and 1 bay
leaf</span></span></div>
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</span><br />
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<span style="font-size: small;"><span style="font-family: "times";">2 sprigs fresh thyme plus 1 teaspoon thyme leaves</span></span></div>
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<span style="font-size: small;"><span style="font-family: "times";">6 c. beef stock</span></span></div>
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<span style="font-size: small;"><span style="font-family: "times";">Coarse salt and pepper, to taste</span></span></div>
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</span><br />
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<span style="font-size: small;"><span style="font-family: "times";">1/3 c. heavy cream</span></span></div>
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<span style="font-size: small;"><span style="font-family: "times";">Few drops extra-virgin olive oil</span></span></div>
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<br /></div>
Soak the beans overnight. Or place beans in a pot, cover with cold
water and bring to a boil over high heat; remove from heat and set
aside, covered, for 1 hour.<br />
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</div>
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<b></b>Drain the beans; transfer to a 2-quart pot with the diced onion,
celery, carrot, smashed garlic, bay leaf, thyme sprigs, 5 cups of stock,
salt, and pepper to taste. Bring to a boil. Lower the heat; simmer
until beans are very tender, about 90 minutes. If the mixture becomes
dry, add some of the remaining broth.</div>
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<b></b>Drain the beans; discard the thyme sprigs and bay leaf. Warm the beans
in a pan over medium heat. Add the cream, thyme leaves, minced garlic,
salt, and pepper. Let simmer. Cook until the cream is reduced and is
almost dry on the beans, about 4 to 5 minutes.</div>
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</div>
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<b></b>Puree the beans in a food processor, adding a few drops of oil. Adjust seasonings.
</div>
</div>
<div class="blogger-post-footer">All pictures and text are the property of All Our Fingers in the Pie. Use with permission only. COPYRIGHT © SARAH GALVIN. All rights reserved.</div>Sarahhttp://www.blogger.com/profile/15356018786442529490noreply@blogger.com18tag:blogger.com,1999:blog-6205498964819123657.post-72711514635181617692017-01-28T07:20:00.000-06:002017-01-28T07:20:43.269-06:00Kitchen Sink Granola<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
We jokingly call our stews and soups 'Kitchen Sink' because everything goes into them except the kitchen sink. This is exactly how I make my granola.<br />
<br />
Granola is a simple formula - butter or other fat, sweetener, rolled oats or other grain and dried fruits and nuts.<br />
<br />
Today I cleaned out 8 containers from my cupboard by using up these saved bits and pieces. I added toasted coconut, hazelnut praline, dates, dried mango, honey, vanilla, organic rolled oats, pumpkin seeds, sunflower seeds, pistachios and toasted almonds to my rolled oats.<br />
<br />
The benefits of making your own granola are worth the once a month ritual. Fats, sugars and salt is lower resulting in lower calories and sodium per serving. You will have better quality oats and more of the good morsels. And no unknown additives. <br />
<br />
Formula for Granola<br />
<br />
10 c. old fashioned rolled oats, spelt flakes or any other grain flaked<br />
1/2 c. butter, or any other fat such as coconut oil, canola oil, camelina oil<br />
1/4 c. honey, or any other sweetener such as maple syrup or sugar, brown sugar, cane sugar or homemade jam<br />
2-3 c. combination of chopped dried fruits and nuts<br />
1 tsp. pure vanilla, or any other flavouring such as cinnamon or maple<br />
1/2 tsp. sea salt <br />
<br />
Melt the butter in a small saucepan. Add sweetener, vanilla and sea salt.<br />
<br />
Mound rolled oats, nuts, seeds and coconut on a 12 x 18 inch baking sheet. There is no need to grease the baking sheet. Pour the butter mixture over it all. Gently mix until everything is coated. Pat the mixture into the pan.<br />
<br />
Cook at 325F for 15-20 minutes. Remove from the oven and stir so that browned edges are now in the centre of the pan and the unbrowned bottom layer is stirred up to the top. Pat down again. Return to the oven for another 15-20 minutes or until edges are nicely browned. Remove from the oven and let cool, undisturbed.<br />
<br />
Meanwhile put all the dried fruits in a large bowl. When the granola is completely cool add it to the dried fruits. Mix so as not to break up any chunks of oatmeal mixture. Store in a tightly sealed container or in freezer bags and in the deep freeze. Will keep for a month in the cupboard or three months in the freezer.</div>
<div class="blogger-post-footer">All pictures and text are the property of All Our Fingers in the Pie. Use with permission only. COPYRIGHT © SARAH GALVIN. All rights reserved.</div>Sarahhttp://www.blogger.com/profile/15356018786442529490noreply@blogger.com13tag:blogger.com,1999:blog-6205498964819123657.post-27750721394270629862017-01-27T07:00:00.000-06:002017-01-28T08:55:01.122-06:00Golden Milk - On the Turmeric Trend for 2017<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtNjMcLFMN_BWSEEu7hh_WYmiiEReocUja0eaNPx3abl3v7IQ9_1B-YoyL09OinzHyF_DILPBBfLH1q0jsIZGOwSdxJa1oOU7zo3UwZsYcgoOzzADOJ9NGi7ji8mWCco6zCK6k5HoEejP2/s1600/IMG_5585.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtNjMcLFMN_BWSEEu7hh_WYmiiEReocUja0eaNPx3abl3v7IQ9_1B-YoyL09OinzHyF_DILPBBfLH1q0jsIZGOwSdxJa1oOU7zo3UwZsYcgoOzzADOJ9NGi7ji8mWCco6zCK6k5HoEejP2/s640/IMG_5585.jpg" width="612" /></a></div>
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<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Turmeric is a spice derived from a rhizome root and is similar in
appearance to fresh ginger. It is cultivated in tropical climates, most often
southern Asia. </span><span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Curcumin is the compound in turmeric that gives its bright yellow
colour and health benefits.</span><span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Turmeric is a highly effective anti-inflammatory and helps with joint
pain and arthritis. It aids in digestion and heartburn and is a powerful
antioxidant. However, you can have too much of a good thing. Too much turmeric
can cause stomach upset. It can also strengthen the effects of blood thinning
drugs including aspirin, stomach acid drugs and diabetes medications. Seek
medical advice if you are on these drugs before using large quantities of
turmeric on a regular basis.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Turmeric is widely used in
cooking and gives Indian curry its yellow color. It is also used in mustard and
to color butter and cheese. </span><span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"></span></div>
<div class="separator" style="clear: both; text-align: center;">
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<br />
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="font-family: "calibri"; mso-ansi-language: EN-CA; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Golden Milk</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="font-family: "calibri"; mso-ansi-language: EN-CA; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1 c. unsweetened
non-dairy milk such as coconut milk beverage or almond milk 250 mL</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="font-family: "calibri"; mso-ansi-language: EN-CA; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1 c. water 250 mL</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="font-family: "calibri"; mso-ansi-language: EN-CA; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1 cinnamon stick</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="font-family: "calibri"; mso-ansi-language: EN-CA; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1-inch piece
turmeric, unpeeled, thinly sliced, or 1/2 teaspoon dried turmeric 2.5 cm/2 mL</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="font-family: "calibri"; mso-ansi-language: EN-CA; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1/2-inch piece
ginger, unpeeled, thinly sliced 1.2 cm</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="font-family: "calibri"; mso-ansi-language: EN-CA; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1 tbsp. honey 15 mL</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="font-family: "calibri"; mso-ansi-language: EN-CA; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1 tbsp. virgin
coconut oil 15 mL</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="font-family: "calibri"; mso-ansi-language: EN-CA; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1/4 tsp. whole black
peppercorns 1 mL</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="font-family: "calibri"; mso-ansi-language: EN-CA; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">ground cinnamon for
garnish</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="font-family: "calibri"; mso-ansi-language: EN-CA; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Whisk coconut milk,
cinnamon, turmeric, ginger, honey, coconut oil, peppercorns and water in a
small saucepan. Bring to a gentle boil. Reduce heat and simmer until aromatic,
about 10 minutes. Strain and pour into mugs. Garnish with a sprinkle of
cinnamon. </span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="font-family: "calibri"; mso-ansi-language: EN-CA; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Golden milk can be
made 5 days ahead. Store in an airtight container and chill. Warm before
serving. </span><span lang="EN-US"></span></div>
</div>
<div class="blogger-post-footer">All pictures and text are the property of All Our Fingers in the Pie. Use with permission only. COPYRIGHT © SARAH GALVIN. All rights reserved.</div>Sarahhttp://www.blogger.com/profile/15356018786442529490noreply@blogger.com17tag:blogger.com,1999:blog-6205498964819123657.post-13095672517984658072017-01-26T10:46:00.000-06:002017-01-27T10:09:52.535-06:00Curried Meatballs<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-US" style="mso-fareast-font-family: "Times New Roman";"> Turmeric will be trending this year. I will post tomorrow about all its health benefits and more ways to add it to your diet. But I couldn't wait to share these meatballs. I know, the recipe is more than a couple of ingredients but these are so delicious. And they freeze well so make up a big batch while the kitchen is in a mess.</span></div>
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<span lang="EN-US" style="mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="mso-fareast-font-family: "Times New Roman";">Curried Meatballs</span><span style="font-family: "calibri"; mso-ansi-language: EN-CA; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US">The amount of
spice used will depend upon how fresh your spices are. Fresher spices have more
flavour. Vary to suit your taste. Cayenne, chiles, jalapenos and curry powder add the heat. Turmeric does not. Chile de arbol are small red hot chilies.
Crushed red chiles can be substituted. For an interesting variation add a can
of coconut milk to this curry sauce. This will tone down the heat of the spices, as well.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US">Resist the
temptation to used extra lean ground beef. The lack of fat can make the
meatballs dry and hard. If that is all you can find a few tablespoons of butter
can be added to the ground beef mixture to improve the texture of the cooked
meatballs.</span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="mso-fareast-font-family: "Times New Roman";">Meatballs</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">olive oil</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">6 green onions, cut into
1-inch pieces 2.5 cm</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">2 jalapenos, seeds removed
if desired</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">6 garlic cloves</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1-inch piece ginger,
peeled, chopped 2.5 cm</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1 tbsp. fresh lemon juice
15 mL</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1 tbsp. garam masala 15 mL</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1 tsp. ground coriander 5
mL</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1/2 tsp. ground cumin 2 mL</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1/2 tsp. cayenne pepper 2
mL</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">2 lbs. lean ground beef 1
kg</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1 large egg, lightly beaten
with a fork</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">3 tbsp. plain yogurt 45 mL</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">2 tsp. kosher salt 10 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="mso-fareast-font-family: "Times New Roman";">Curry Sauce</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1/4 c. cooking oil 60 mL</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">4 medium onions, chopped</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">2-3 garlic cloves, crushed</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1 1/2-inch piece ginger,
peeled, chopped 3.7 cm</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">3 dried chiles de arbol</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">4 tsp. curry powder 20 mL</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">4 tsp. ground cumin 20 mL</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">4 tsp. ground turmeric 20
mL</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">3 tbsp. ground coriander 45
mL</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1 tsp. whole black
peppercorns 5 mL</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1 14.5 oz. can crushed
tomatoes 450 mL</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">2 c. water 500 mL</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1 bay leaf</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1 tbsp. kosher salt 15 mL</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1 tbsp. fresh lemon juice
15 mL</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1/2 tsp. cayenne pepper 2
mL</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">cilantro </span></div>
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<br /></div>
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<span lang="EN-US" style="mso-fareast-font-family: "Times New Roman";">Meatballs</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Preheat oven to 400 F (200 C). Lightly brush a rimmed baking sheet
with oil. Puree green onions, jalapenos, garlic, ginger, lemon juice, garam
masala, coriander, cumin and cayenne in a blender until smooth. Transfer
mixture to a large bowl and add beef, egg, yogurt and salt. Mix with your hands
until mixture is homogenous, about 1 minute. Avoid over mixing because it will
make the meatballs tough. Roll beef mixture into golf ball size portions and
place on baking sheet, spacing 1 inch (2.5 cm) apart. Makes about 24 meatballs.
Drizzle meatballs with more oil and bake until browned on top and cooked
through, 20–25 minutes.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="mso-fareast-font-family: "Times New Roman";">Curry Sauce</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Meanwhile, heat oil in a large Dutch oven or other heavy pot over
medium heat. Add onions, garlic and ginger and cook, stirring often, until
onions are translucent and starting to brown, 8–10 minutes. Stir in chiles,
curry powder, cumin, turmeric, coriander and peppercorns. Cook, stirring often,
until mixture is very fragrant and spices begin to stick to the pot, about 2
minutes. Add tomatoes, stirring and scraping bottom of pot, and bring to a
boil. Add bay leaf, 1 tablespoon (15 mL) salt, and 2 cups (500 mL) water. Return
to a boil. Reduce heat and simmer until aromatic, 25–30 minutes.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Let sauce cool slightly, then transfer to a blender. Blend until
very smooth. Transfer curry sauce back to pot. Stir in lemon juice and cayenne.
Taste sauce and season with more salt if needed.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Gently nestle cooked meatballs into sauce, bring to a simmer, and
cook until meatballs are heated all the way through, 10–15 minutes. Serve
topped with cilantro. Makes 8 servings.</span></div>
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<span lang="EN-US" style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Meatballs and sauce can be made 1 day ahead. Let cool. Transfer to
an airtight container and refrigerate. Gently reheat meatballs in sauce,
covered, thinning with water if sauce is too thick. Adapted from Bon Appetit.</span><span lang="EN-US"></span></div>
<div class="blogger-post-footer">All pictures and text are the property of All Our Fingers in the Pie. Use with permission only. COPYRIGHT © SARAH GALVIN. All rights reserved.</div>Sarahhttp://www.blogger.com/profile/15356018786442529490noreply@blogger.com6tag:blogger.com,1999:blog-6205498964819123657.post-42756430470757426952017-01-25T14:55:00.003-06:002017-01-25T14:55:52.799-06:00Announcing Cooking Classes<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
I have two upcoming cooking classes. Find the information by clicking on this link.<br />
<br />
<a href="http://allourfingersinthepie.blogspot.ca/p/cooking-classes.html" target="_blank">Cooking Classes</a></div>
<div class="blogger-post-footer">All pictures and text are the property of All Our Fingers in the Pie. Use with permission only. COPYRIGHT © SARAH GALVIN. All rights reserved.</div>Sarahhttp://www.blogger.com/profile/15356018786442529490noreply@blogger.com8tag:blogger.com,1999:blog-6205498964819123657.post-28608156379683019402017-01-08T15:44:00.001-06:002017-01-10T09:27:51.677-06:00Catalan Stew with the warm flavours of chocolate and cinnamon<div dir="ltr" style="text-align: left;" trbidi="on">
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A few years ago I spent Christmas in Paris. It was two weeks of bistros, fine dining and petits dejeuners. And Paris is where I saw the movie Julie and Julia! It was a rainy afternoon and cold so rather than walk and see more sights I chose the coziness of a movie theatre.<br />
<br />
But I digress. I remember one meal in particular at a small quiet yet classy restaurant on Ile St. Louis which was within walking distance of my hotel. I ordered a simple beef stew however, it was anything but simple. The flavours were complex, well balanced, beef perfectly tender with hints of chocolate and orange. I didn't take notes but I thought it was perhaps a daube, a Provencal beef stew, yet I have not found a daub recipe with chocolate. This Catalan stew comes close to what I remember.<br />
<br />
Catalan Stew<br />
<br />
8 oz. pancetta or other unsmoked cured pork<br />
1/3 c. quality cooking oil such as olive, camelina or organic canola<br />
4 lb. stewing beef, cut into 1-inch cubes<br />
1/3 c. red wine vinegar<br />
2 medium sized yellow onions, finely chopped<br />
3-4 garlic cloves, finely chopped<br />
3 c. beef stock<br />
1 c. dry red wine<br />
2 tbsp. tomato paste<br />
2 - 4 inch cinnamon sticks<br />
4 sprigs fresh thyme or dried<br />
3 strips orange peel<br />
3 tbsp. dark chocolate, coarsely chopped<br />
fresh Italian parsley, garnish<br />
<br />
Turn oven to 350 F.<br />
<br />
In an ovenproof pot add a tablespoon of the cooking oil and chopped pancetta. Saute until lightly browned. Remove to a bowl.<br />
<br />
In three batches brown the beef in the same pan and adding more cooking oil as necessary. Remove to the same bowl as pancetta.<br />
<br />
Deglaze pot with red wine vinegar. Add to beef mixture.<br />
<br />
Add another tablespoon or two of cooking oil. On medium low heat saute onions and garlic until tender but not browned. Add meat back to pot. Add the rest of the ingredients except Italian parsley.<br />
<br />
With the lid on the pot cook in the oven for about 2 hours or until beef is tender. Cool. Refrigerate overnight. Next day remove any congealed fat before warming to serve. Serve in heated bowls garnished with chopped Italian parsley. Or as I did, top a dollop of mashed potatoes with the stew and garnish with roasted baby carrots. Serves 8. <br />
<br />
<br />
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<div class="blogger-post-footer">All pictures and text are the property of All Our Fingers in the Pie. Use with permission only. COPYRIGHT © SARAH GALVIN. All rights reserved.</div>Sarahhttp://www.blogger.com/profile/15356018786442529490noreply@blogger.com6tag:blogger.com,1999:blog-6205498964819123657.post-25503240988734225632017-01-03T09:00:00.000-06:002017-01-03T09:00:16.820-06:00Preserved Lemons<div dir="ltr" style="text-align: left;" trbidi="on">
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When I left my home in a city of over a million people and moved to a town with only 16,000 souls I had to give up a lot when it came to ingredients and grocery choices. For this reason and because it is enjoyable I now make some of the things I can't buy in a local food store. Preserved lemons is one of those items.<br />
<br />
Preserved lemons are commonly used in Moroccan cooking. I love Moroccan foods with their aromatic cinnamon, cardamom, saffron and rosewater. I often use Meyer lemons, a cross between a lemon and a mandarin orange. They are sweeter and less acidic.<br />
<br />
These preserved lemons will keep in the refrigerator for several months and I almost always have some on hand.<br />
<br />
Preserved Lemons<br />
<br />
1 jar with a tightly fitting lid<br />
lemons to fill the jar<br />
lemons to make juice to fill the jar<br />
kosher salt<br />
<br />
Slice the lemons into quarters without cutting completely through so they still hold in one piece.<br />
<br />
Rub the cut edges with coarse salt and stuff into the jar until the jar is filled. Alternate with more coarse salt. End with more salt. Fill the jar with fresh squeezed lemon juice. Seal.<br />
<br />
Leave the jar on the countertop for one or two days so the juice is more quickly released from the lemon. Then refrigerate for 2 - 4 weeks before using. </div>
<div class="blogger-post-footer">All pictures and text are the property of All Our Fingers in the Pie. Use with permission only. COPYRIGHT © SARAH GALVIN. All rights reserved.</div>Sarahhttp://www.blogger.com/profile/15356018786442529490noreply@blogger.com2tag:blogger.com,1999:blog-6205498964819123657.post-89599584624018944202017-01-02T13:15:00.000-06:002017-01-02T13:25:40.373-06:00Cassoulet that won't take 3 days to make ...<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
A fast cassoulet is an oximoron of the greatest degree. There is really no such thing but this is a close facsimile. However, if you are like me, and crave confit of duck leg in it, then it will take a couple of days.<br />
<br />
Cassoulet is essentially a French stew and can be made with the
meats, beans and lentils on hand. Pork, duck and lamb give it the best
flavour but substituting beef for one of these is entirely acceptable.<br />
<br />
Unlike
a typical stew where everything is thrown into the pot and cooked at
the same time a good cassoulet will have the ingredients cooked
separately and then mixed together for the final baking.<br />
<br />
I
am cooking for myself and as a result my recipes often only feed one or
two persons. Four at most. I only like to eat leftovers once and I have
a decided dislike for most frozen food.<br />
<br />
A problem for those who rarely cook with duck or do not live in a large city is the lack of extra duck fat to make the confit. If you are starting with a whole duck it isn't such a problem. The fat from the rest of the duck can be rendered out to use it here. I have a blog post that describes how to render duck fat by clicking on this link <a href="http://allourfingersinthepie.blogspot.ca/2009/12/how-to-render-duck-fat.html" target="_blank">How to Render Duck Fat.</a> <br />
<br />
Another mild tasting oil can be used in the place of duck fat to make the confit. Canola oil is one option or a mild olive oil.<br />
<br />
If making duck confit isn't appealing, then simply sear a duck breast, dice and add to the dish instead.<br />
<br />
And if you are not using duck at all, then please use bacon and the rendered fat. Pork belly is delicious. This dish needs some flavourful fat. <br />
<br />
And your next question may be, "What do I serve with cassoulet?" Traditionally, nothing is served 'with' cassoulet. You may begin the meal with a crisp salad and of course, a light dessert to finish.<br />
<br />
Sarah's Cassoulet<br />
Serves 4. <br />
<br />
1 duck breast or confit leg<br />
2 lamb sausages<br />
1/2 lb. beef chuck roast, cubed<br />
1/2 c. navy beans<br />
1 bay leaf<br />
1 sprig thyme<br />
1/2 tsp. kosher salt <br />
1/4 c. French green lentils<br />
1/2 c. yellow onion, chopped<br />
1 clove garlic, chopped<br />
1/2 c. dry vermouth<br />
1 tbsp. tomato paste<br />
1 c. beef, chicken or duck stock<br />
1/2 c. panko bread crumbs<br />
2 tbsp. flatleaf parsley, finely chopped<br />
<br />
To Make the Duck Confit<br />
<br />
kosher salt<br />
1 cloves garlic, smashed<br />
1 shallot, peeled and sliced<br />
1 sprigs thyme<br />
Coarsely ground black pepper<br />
1 duck legs with thighs<br />
About 1 cups duck fat<br />
<br />
Sprinkle salt in the bottom of a dish or plastic
container large enough to hold the duck pieces in a single layer. Evenly
scatter half the garlic, shallots, and thyme in the container. Arrange
the duck, skin-side up, over the salt mixture, then sprinkle with the
remaining salt, garlic, shallots, and thyme and a little pepper. Cover
and refrigerate for 1-2 days. <br />
<br />
Preheat the oven to 225 F. Melt the duck fat in a small saucepan.
Brush the salt and seasonings off the duck. Arrange the duck pieces in a
single snug layer in a high-sided baking dish or ovenproof saucepan.
Pour the melted fat over the duck. The duck pieces should be covered by
fat. Place the confit in the oven. Cook the confit slowly at a very
slow simmer — just an occasional bubble — until the duck is tender and
can be easily pulled from the bone, 2-3 hours. Remove the confit from
the oven. Cool and store the duck in the fat. The confit will keep in
the refrigerator for several weeks.<br />
<br />
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Note: The duck fat can be strained and reused. <br />
To Make the Beans<br />
<br />
Soak the beans overnight in cold water (soaking is optional,
but makes the texture creamier and the cooking time shorter). Drain,
rinse again, and put in a large saucepan or 5- to 6-quart Dutch oven.
Add enough water to cover the beans by 1 inch (more, if you didn’t soak
them). Add the onion, thyme, rosemary, savory (if using), bay leaf,
chile, and salt. Bring to a simmer over medium heat, adjusting the heat
as needed to achieve a gentle bubbling. Cover partially and simmer until
the beans are tender but still hold their shape. Depending on the
variety and freshness of your beans, this could take from 30 minutes to 2
hours, so check frequently, adding more water if the beans get dry.
Remove from the heat and let cool in the liquid.<br />
<br />
To Put it Together<br />
<br />
Begin by adding the cooked navy beans to a baking dish large enough to hold everything else. In this case, I used a baking dish that was about one quart volume. <br />
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<br />
In a pan over medium high heat place the confit duck leg skin side down. Sear until the skin is crisp and any fat is rendered out. Turn it over and brown the other side, too. Remove to a cutting board. Don't clean the pan. Remove the bones and roughly chop the meat and skin. Add to the baking dish.<br />
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Next add the cubed beef. Season with kosher salt and freshly ground pepper before cooking. Don't crowd the pan. Saute until browned and add to the baking dish. Don't clean the pan. And then brown the lamb sausage in the same way. Add to baking dish.<br />
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Saute onions in the same pan. Add to the baking dish. Don't clean the pan.<br />
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Deglaze the pan with the dry vermouth. Add tomato paste and the rest of the cooking water from the beans. Add this to the baking dish.<br />
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Stir in French green lentils. Add water to almost cover.<br />
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Toss the breadcrumbs with parsley and spread over the top of the food. Put the lid on the baking dish and bake for about 45 minutes. Remove the lid and let the breadcrumbs become crusty, about 15 minutes.<br />
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Stir the crusty breadcrumb mixture into the cassoulet and add water if it is dry. Put it back in the oven and bake until the beef and lentils are tender and once again crusty on top.</div>
<div class="blogger-post-footer">All pictures and text are the property of All Our Fingers in the Pie. Use with permission only. COPYRIGHT © SARAH GALVIN. All rights reserved.</div>Sarahhttp://www.blogger.com/profile/15356018786442529490noreply@blogger.com1tag:blogger.com,1999:blog-6205498964819123657.post-61199734734504547232017-01-01T13:41:00.001-06:002017-01-01T13:42:58.271-06:00Potato Latkes<div dir="ltr" style="text-align: left;" trbidi="on">
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Today is the last day of Hanukkah and as feasts unfold in homes across the continent one dish is sure to be served. But it isn't the potato that is significant, it is the oil. When the Jerusalem Temple was recaptured and reconsecrated there was only enough oil to last for a day. Miraculously the oil burned and provided light for eight nights. That was enough time to make more oil.<br />
<br />
Potato latkes are best served right out of the pan and onto the plate. Potatoes are traditional but latkes are also made with sweet potatoes. Serve with applesauce and sour cream. Small latkes are perfect for serving with creme fraiche and caviar.<br />
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Potato Latkes<br />
<br />
2 pounds large russet (baking) potatoes (about 4)<br />
2 tablespoons fresh lemon juice<br />
1 large onion (1 pound)<br />
1/2 cup all-purpose flour<br />
3 large eggs, lightly beaten<br />
1 cup vegetable oil<br />
<br />
Preheat oven to 250 F with rack in upper third.<br />
<br />
Peel potatoes and coarsely grate into a bowl using large teardrop-shaped
holes of a box grater or in a food processor fitted with medium
shredding disk. Add lemon juice and toss to coat.<br />
<br />
Coarsely grate onion into same bowl. Transfer to a kitchen towel (not
terry cloth), then gather up corners to form a sack and twist tightly to
wring out as much liquid as possible.<br />
<br />
Wipe bowl clean, then return potatoes and onion to bowl and stir in flour, eggs, and 1 1/4 teaspoons salt until just combined.<br />
<br />
Heat oil in a 12-inch nonstick skillet or cast iron pan over medium-high heat until hot
but not smoking. Fill a 1/4-cup measure halfway with latke mixture and
carefully spoon it into skillet, then flatten to 3 inches in diameter
with a slotted spatula.<br />
<br />
Form
5 more latkes in skillet and fry until undersides are deep golden, 1
1/2 to 3 minutes. If latkes brown too quickly, reduce heat to medium.
Turn over and fry until deep golden on the other side, 1 1/2 to 3 minutes more.
Transfer to paper towels to drain briefly, then transfer to a metal rack
set in a baking pan and keep warm in oven. Make more latkes.<br />
<br />
Latkes can be kept warm in oven up to 1 hour.
</div>
<div class="blogger-post-footer">All pictures and text are the property of All Our Fingers in the Pie. Use with permission only. COPYRIGHT © SARAH GALVIN. All rights reserved.</div>Sarahhttp://www.blogger.com/profile/15356018786442529490noreply@blogger.com0tag:blogger.com,1999:blog-6205498964819123657.post-15979308476824168332016-12-29T18:22:00.001-06:002016-12-29T18:22:58.622-06:00<div dir="ltr" style="text-align: left;" trbidi="on">
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Well, hello! It has been several months since I have posted on my blog. Life was very busy. All summer long I am vending at the local farmers' market.<br />
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Every week I make 70 loaves of bread, almost 200 scones, 60 hand pies and other sundry and varied items. I dabbled in organic salad dressings. They were moderately successful. I had a few regular customers but mostly it was a hard sell to get them out of the cooler. My hummus, on the other hand, was a hit. It is the creamiest. I have a secret recipe to achieve this creamy texture. And it sold very well.<br />
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Then I moved right into Christmas markets. I travelled to larger cities with my gourmet marshmallows and my wild picked berry jams. Both are quite special. It was so nice to get out of town. I had an opportunity to meet new customers, fellow vendors and dine out at new and wonderful restaurants. I'll be doing that again next season.<br />
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Christmas baking is completed, almost. I only have a batch of cinnamon buns to bake in the morning. And now I am footloose and fancy free. Well, almost. I am now involved with a trio, including me, making fine dining meals as a pop-up restaurant. We have only delivered one event so far but another two are in the offing.<br />
<br />
No rest for the wicked, they say.<br />
<br />
Tonight I roasted a little Cornish Game Hen for myself. I dug through my pantry and came up with a wild rice, morel and shallot stuffing. Tossed in celeriac, potato and baby carrots. Finally taking time to make myself some good food.<br />
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Stay tuned. I'll be sharing more recipes and ideas this winter.<br />
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<br /></div>
<div class="blogger-post-footer">All pictures and text are the property of All Our Fingers in the Pie. Use with permission only. COPYRIGHT © SARAH GALVIN. All rights reserved.</div>Sarahhttp://www.blogger.com/profile/15356018786442529490noreply@blogger.com4tag:blogger.com,1999:blog-6205498964819123657.post-31681236151042383572016-06-18T19:02:00.001-06:002016-06-18T19:02:28.670-06:00Played with my food tonight and this is what I made ...<div dir="ltr" style="text-align: left;" trbidi="on">
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Today was opening day for our farmers' market season. There were a few changes and I have new helpers so it was with a touch of anxiety that I awoke this morning to do it all over again.<br />
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I wish I had taken a few pictures. The market was flooded with happy people anxious to buy our offerings. I love market day. After a week of kitchen work it is time to meet your buyers face to face and enjoy a bit of camaraderie.<br />
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Tonight I played with food that arrived in my foraged food box from northern Saskatchewan. What a grand meal.<br />
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The burn morels were prime. Large, dry and not wormy. They made a flavourful risotto. Dandelion greens are heavy in the dietary fibre so no need to make a lot. Their bitter flavour complimented the risotto. And I have about 6 dozen quail eggs. It was fun to poach a couple. But seriously, they only take a minute. Quail eggs taste like chicken eggs but they proportionately have a large yolk.<br />
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Satisfying simple dinner.</div>
<div class="blogger-post-footer">All pictures and text are the property of All Our Fingers in the Pie. Use with permission only. COPYRIGHT © SARAH GALVIN. All rights reserved.</div>Sarahhttp://www.blogger.com/profile/15356018786442529490noreply@blogger.com169tag:blogger.com,1999:blog-6205498964819123657.post-7852998991010035962016-06-09T11:27:00.000-06:002016-06-09T11:27:15.991-06:00Phyllo Balkan Feta Torte with Spring Herbs<div dir="ltr" style="text-align: left;" trbidi="on">
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I recently visited a new business in Moose Jaw, SK - Coteau Hills Creamery. There are precious few cheese makers in this province so the opening was an event to be celebrated. I came home with their Balkan style feta. It is softer and saltier than the Greek style but just as versatile.<br />
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<span style="background-color: #45818e;">Here is a bit about Kirby and Crystal, the owners:</span><br />
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<span lang="EN-US">The British
Columbia wine industry was good to Kirby and Crystal Froese but after almost
two decades it was time to return home to Saskatchewan. “We really wanted to
come back to our hometown of Moose Jaw to be with our families. Our nieces and
nephew were growing up fast, our parents were getting older, too,” shares
Kirby.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US">It didn’t take
long for their entrepreneurial spirit to resurface and after researching
various opportunities cheese making seemed like a natural transition from wine
making. “Time, temperature, pH, hygiene and patience are elements of both
businesses.” They are a dynamite combination to have their own small business.
Kirby was the winemaker and Crystal worked in communications and marketing. </span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US">They opened the
Coteau Hills Creamery with a 750 litre (200 gal) batch pasteurizer/cheese vat. Local
milk is delivered every second day from Caroncrest Farms at Caronport, SK and
two other local dairies. Milk is pumped directly into the vat and is held at 63
C (145 F) for 30 minutes before it is processed into cheese. As production
increases milk will be delivered daily. </span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US">Kirby and
Crystal are setting their sights on distributing their cheese throughout the
country. In order to be federally registered to sell outside of the province, a
“Certificate of Analysis” must accompany all the ingredients and come from a
Canadian Food Inspection Agency registered facility.<span style="color: #cc0000;">
</span></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US">Their first
cheese is a Balkan style feta and will be available soon. It is softer and
creamier than a Greek feta and saltier. </span></div>
<span lang="EN-US" style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast;">Next they plan to experiment with other small
batch handmade cheeses without using additives to increase yield or add colour.
A hamburger cheddar and a brie style are in the works. They are also working on
a saskatoon berry rubbed tomme style cheese, which has a lower butterfat content,
firmer and with a rind, for release in August. </span>
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<span style="background-color: #134f5c;"><span style="mso-ansi-language: EN-CA; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Phyllo Balkan Feta Torte
With Spring Herbs </span></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; mso-outline-level: 1;">
<span style="mso-ansi-language: EN-CA; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">This is much ligher than a
dip and can be heaped with microgreens for a dramatic effect. Serve with
crostini or crackers, if you wish.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">1 c. fresh whole-milk ricotta 250 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">3/4 c. Coteau Hills Creamery Balkan
style feta 175 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">2 large eggs</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">1/3 c. chopped soft spring herbs or
baby greens (any combination of dill, mint, sorrel, chives, dandelion, parsley,
arugula) or pesto 75 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">1/2 tsp. ground black pepper 2 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">1/3 c. unsalted butter, melted 75 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">1 box phyllo dough, thawed overnight
in refrigerator </span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">Preheat oven to 400 F (200 C). </span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">In a large bowl, combine ricotta, feta,
egg, herbs and pepper.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">Brush 6 1/2 inch (16.5 cm) spring
form pan with some of the melted butter. Drape 2 sheets of phyllo on top of
Bundt pan. Do this with 2 more sheets placed perpendicular to the first 2
sheets. Continue adding phyllo sheets in this crisscross manner until all
sheets are used. Edges of phyllo should hang over edges of pan.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">Scrape half of the ricotta filling
into pan. Spread pesto over the cheese. Spoon the rest of the ricotta mixture
on top. Fold edges of phyllo over filling. Using a sharp knife, poke at least 10
holes in dough that reach all the way to bottom of pan. Slowly pour melted
butter over torte. Some butter will seep through holes and some will remain on top
of dough.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">Place pan on a baking sheet and bake
for about 1 hour, or until torte is puffy and golden brown. Allow torte to cool
in pan for 1 hour before removing from the spring form pan and serving on a plate.
Serve warm or at room temperature.</span></div>
</div>
<div class="blogger-post-footer">All pictures and text are the property of All Our Fingers in the Pie. Use with permission only. COPYRIGHT © SARAH GALVIN. All rights reserved.</div>Sarahhttp://www.blogger.com/profile/15356018786442529490noreply@blogger.com0tag:blogger.com,1999:blog-6205498964819123657.post-57777463239791640732016-06-02T21:33:00.000-06:002016-06-02T21:47:12.632-06:00Spring is Rhubarb Time<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<span style="font-size: small;">I grew up on a farm in Saskatchewan. Rhubarb in the spring was a staple but we never had any on our farm. I pined for rhubarb pie and did not learn how to make one until years later. This is another version that I thought I would try. </span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">The crust is a butter crust rather than a lard crust. It has a meringue. A nice variation from the standard.</span><br />
<br />
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<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="background-color: #741b47;"><span lang="EN-US">Rhubarb Meringue
Pie</span></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US">Eggs should be
at room temperature when making meringue. It usually takes about 30 minutes for
eggs from the refrigerator to warm up to room temperature. Older eggs give
better volume than fresh eggs. Be sure the bowl and utensils are fat-free because
the tiniest bit of fat will ruin the meringue. Add the sugar when the egg
whites have reached the soft peak stage. The peaks will fall over gently when
they have reached the soft peak stage. Gradually add sugar until stiff peaks
are formed.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US">Put the meringue
on a piping hot pie and cover the top completely and touching the crust all
around to prevent it from shrinking. The heat will partially cook the bottom of
the meringue and prevent shrinking and weeping. Cut a with a knife dipped in
cold water.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<b><span lang="EN-US" style="font-weight: normal; mso-bidi-font-weight: bold;">1 recipe of Buttery Pastry</span></b><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<b><span lang="EN-US" style="font-weight: normal; mso-bidi-font-weight: bold;">4-5 c. rhubarb, raw 1-1.25
L</span></b><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<b><span lang="EN-US" style="font-weight: normal; mso-bidi-font-weight: bold;">1 tsp. orange zest</span><span lang="EN-US"> </span></b><b><span lang="EN-US" style="font-weight: normal; mso-bidi-font-weight: bold;">5 mL</span></b><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<b><span lang="EN-US" style="font-weight: normal; mso-bidi-font-weight: bold;">2 eggs</span></b><span lang="EN-US">, separated</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<b><span lang="EN-US" style="font-weight: normal; mso-bidi-font-weight: bold;">2/3 c. + 1/4 c. sugar 150
mL + 60 mL</span></b><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<b><span lang="EN-US" style="font-weight: normal; mso-bidi-font-weight: bold;">2 tbsp. all purpose flour</span><span lang="EN-US"> </span></b><span lang="EN-US">30 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<b><span lang="EN-US" style="font-weight: normal; mso-bidi-font-weight: bold;">2 tbsp. butter</span></b><span lang="EN-US">, melted 30 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<b><span lang="EN-US" style="font-weight: normal; mso-bidi-font-weight: bold;">1/4 tsp. cream of tartar 1
mL</span></b></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US">Roll out pastry
and line a deep pie plate. Refrigerate for about 20 minutes. </span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<br /></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: "times new roman"; font-size: 12.0pt;">Preheat oven to 375 F. Chop
the rhubarb it into roughly 1cm slices. If the stalks are very wide and chunky
then cut in half lengthways, also. Scatter on a baking sheet and bake until
tender. Remove from baking and drain, reserving the liquid.</span></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<br /></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: "times new roman"; font-size: 12.0pt;">Separate eggs, putting
the whites aside for the meringue. Beat egg yolks in a medium sized bowl with a
fork. Add 2/3 cup sugar, flour and the melted butter. Continue to beat until
blended. Then add the eggs and 1/3 cup of the rhubarb liquid to make a smooth
and runny paste. Add rhubarb and mix to blend. Pour into pastry shell. Bake
until set, about 30-40 minutes.</span></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<br /></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: "times new roman"; font-size: 12.0pt;">Beat egg whites until
they form soft peaks, add cream of tartar, 1/4 cup of remaining sugar and
continue to beat until glossy and stiff peaks form. Spoon this over the hot
cooked rhubarb pie, making sure it is completely covered and there is no gap
where rhubarb can bubble through the meringue. Use the spoon to bring some of
the meringue into peaks. Put back in the oven for about 15 minutes until the
peaks are toasted.</span></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<br /></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: "times new roman"; font-size: 12.0pt;">Cool for 10 minutes and
serve. </span></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; mso-outline-level: 1;">
<span lang="EN-US" style="mso-bidi-font-weight: bold; mso-font-kerning: 18.0pt;">Buttery Pastry</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US">1 1/2 c.
all-purpose flour 310 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US">1/2 tsp. sugar 2
mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US">1/4 tsp. kosher
salt 1 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US">1/2 c. chilled
unsalted butter, cut into 1/2-inch pieces 125 mL, 12 mm</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US">1/2 c. ice
water 125 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US">Pulse flour,
sugar, and salt in a food processor. Add butter. Pulse until the texture of
very coarse meal. Add ice water slowly until dough comes together in clumps.
Form into a disc and wrap in plastic. Chill until firm, about 1 hour. Makes 1
single crust.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<br /></div>
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<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<br /></div>
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<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="background-color: #741b47;"><span lang="EN-US">Rhubarb Eton
Mess</span></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA;">4 c. rhubarb 1 L</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA;">2 tsp. maple sugar 10 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA;">2 c. whipping cream 500 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA;">1 packet individual meringue nests</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA;">Preheat oven to 375 F (190 C). Chop the rhubarb into 1/2 inch (12 mm) pieces.
Place on a baking sheet and sprinkle with sugar. Roast until the rhubarb is
tender and beginning to caramelize. Remove from oven and set aside to cool.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA;">Whip the cream in a large bowl until thick but still soft. Roughly
crumble in 4 meringue nests.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA;">Take out about half a cupful of the rhubarb, and fold the meringue cream
and rest of the fruit mixture together.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA;">Arrange in 4 dessert bowls and top each with remaining rhubarb. Serve
immediately.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="background-color: #741b47;"><span style="mso-ansi-language: EN-CA;">Rhubarb Iced Tea</span></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA;">8 c. rhubarb, chopped into small pieces 2 L</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA;">1 c. sugar 250 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA;">1 Earl Grey teabag</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA;">Roast chopped rhubarb in a 350 F (180 C) oven until tender. Remove from
oven and cool slightly. Strain the juice from the fruit in a colander. Use the
fruit for a pie or crisp. </span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA;">Boil 2 cups (500 mL) of rhubarb juice with 1 cup (250 mL) sugar. Cool. </span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA;">Put teabag in a pot and add 3 cups of boiling water. Steep for 5-7
minutes or until it is a strong tea. Remove teabag. Chill tea.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA;">Mix tea with an equal amount of rhubarb syrup and pour over a glass full
of ice. Serve.</span></div>
</div>
<div class="blogger-post-footer">All pictures and text are the property of All Our Fingers in the Pie. Use with permission only. COPYRIGHT © SARAH GALVIN. All rights reserved.</div>Sarahhttp://www.blogger.com/profile/15356018786442529490noreply@blogger.com0tag:blogger.com,1999:blog-6205498964819123657.post-3584930463055658982016-05-26T18:50:00.004-06:002016-05-26T21:05:01.308-06:00Now This is a Yorkshire Pudding<div dir="ltr" style="text-align: left;" trbidi="on">
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</div>
</div>
<span lang="EN-US" style="font-family: "times new roman"; font-size: 12.0pt;">The
prime cuts of beef are the prime rib roast, short loin and sirloin and make up
only 25% of the carcass. Cooking with the prime cuts is often seen as a no
brainer. But skill is required to make the most of them. </span><br />
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="background-color: #7f6000;"><span lang="EN-US">Standing Rib
Roast</span></span></div>
<div class="MsoNormal" style="margin-bottom: 6pt;">
<span style="font-family: inherit;"><span style="font-family: inherit;"><span lang="EN-US" style="font-size: small;">Dry a 3-rib roast,
about 7 pounds (3.5 kg), thoroughly with a paper towel and place it on a plate
in the refrigerator to further dry for 1 to 3 days.</span></span></span><br />
</div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US">Bring the meat
to room temperature before roasting by allowing it to sit on the countertop for
30 minutes. Season generously all over with sea salt and coarsely ground black
pepper.</span><br />
</div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US">Preheat the
oven to 450 F (230 C). Place the meat in a roasting pan, bone side down and
roast for 15 minutes then reduce the heat to 325 F (160 C) until done. Additional
cooking time for rare is 1 to 1 1/2 hours.</span><br />
</div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US">Half an hour
before the expected done time, insert a meat thermometer into a thick portion
away from bone and fat. When the internal temperature reads within 5 degrees of
desired doneness remove it from the oven, cover with foil and let sit up to 45
minutes. The temperature will rise during this rest period. Rare is an internal
temperature of 120 F (50 C). Medium meat reaches 140-145 F (60-63 C), medium
well is 150-155 F (65-68 C) and well done is about 160 F (71 C). Save all the
juices from the pan and serve in a small gravy boat with the roast. Serves 4.</span></div>
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<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="background-color: #7f6000;"><span style="mso-ansi-language: EN-CA; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Yorkshire
Pudding </span></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Make one
large Yorkshire Pudding and serve it with the roast on top. It will soak up all
the juices.</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA;">1/2 tsp. salt 2 mL<br />
1 c. flour 250 mL<br />
2 eggs<br />
1 c. milk 250 mL<br />
1/4 c. oil 60 mL</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA;">Mix all ingredients, except the oil, together.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA;">Refrigerate for at least 2 hours.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA;">Preheat oven to 450 F (230 C).</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA;">Take an 8-inch round pan and pour the 4 tablespoons of oil into it.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA;">Heat the pan for 2 minutes before pouring in the cold batter. </span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA;">Cook for 20 to 30 minutes.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA;">Do not open the oven door during cooking.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA;">Serve immediately and enjoy the crispy outer edges and the custard-like
inside. Serves 4.</span><span lang="EN-US"></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="background-color: #7f6000;"><span lang="EN-US">Smashed
Potatoes with Truffle Oil</span></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US">Cook 4 medium
sized whole potatoes in boiling water until just fork tender. Drain. Generously
oil a baking sheet and place potatoes on the sheet with space around each for
spreading.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US">With a potato
masher gently crush each one and then crush again at a 90-degree angle to the
first crush. Brush will oil. Sprinkle with kosher salt and drizzle with truffle
oil.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US">Bake on the top
shelf of a 450 F preheated oven until golden with crispy edges, 20 to 25
minutes. </span><span style="mso-ansi-language: EN-CA;">Serves 4.</span><span lang="EN-US"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
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<br /></div>
<br /></div>
<div class="blogger-post-footer">All pictures and text are the property of All Our Fingers in the Pie. Use with permission only. COPYRIGHT © SARAH GALVIN. All rights reserved.</div>Sarahhttp://www.blogger.com/profile/15356018786442529490noreply@blogger.com2tag:blogger.com,1999:blog-6205498964819123657.post-76940269755148150382016-05-14T20:07:00.000-06:002016-05-14T20:11:31.346-06:00Poached Steelhead Trout with Lemon Risotto<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
During the World Women's Curling Championships here in Swift Current I was sourcing a lot of local food for the opening banquet.<br />
<br />
One of the items we picked up for the banquet was steelhead trout from Lucky Lake. Wild West Steelhead has a wonderful farm on Lake Diefenbaker. Their fish is very good. Not only is it delicious and fresh they know how to farm fish and be kind to the environment. The fish food is government approved. The eggs are neutered so the fish cannot reproduce, if by chance any escape.<br />
<br />
I was immediately impressed by the texture of the fish. It is firm and cooks to flake easily. I think I'll be making that two and a half hour trip over bad country roads at least once a year from now on.<br />
<br />
For the banquet the fish was cured and made into gravlax, sliced thinly and added to the starter salad.<br />
<br />
Poaching fish is highly under-rated. Poaching is especially convenient in the summer. The fish can be cooked ahead of time and chilled to be served cold or at room temperature. Serve with a homemade mayonnaise or aioli.<br />
<br />
I have also included a very easy slow cooker poached version.<br />
<br />
<br />
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<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="background-color: #45818e;"><span lang="EN-US">Poached
Steelhead Fillets with Pimient d’Espelette Mayonnaise</span></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US">Serve this with
a simple green salad dressed in a tarragon vinaigrette, and lemon risotto. Pimient
d’espelette is a spice from the Basque region of France and Spain in the
Pyrenees near the village of Espelette. It is more delicate than cayenne.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">1/3 c. water 75 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">1/3 c. dry white wine 75 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">1 shallot, thinly sliced</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">4 fresh parsley sprigs</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">1 fresh thyme sprig</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">2 full fillets of steelhead trout,
skin on</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">Combine 1/3 cup (75 mL) water, wine,
shallot, parsley and thyme in large skillet. Place steelhead fillets skin side
down in a large pan like a small roaster. Season with salt and pepper. Cover
tightly and heat to just under a simmer over medium-low heat until fish is
barely opaque in center, about 10 minutes. The liquid should not break into a
boil. Remove from heat. Let stand, covered, 5 minutes. Transfer steelhead to a
platter. Discard liquid or reserve it to use as fish stock. Cover fish with
plastic wrap and chill until cold, at least 4 hours. </span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">Serve steelhead on a platter.
Garnish with slices of lemon and serve with pimiento d’espelette mayonnaise. </span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="background-color: #45818e;"><span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">Pimient d’Espelette Mayonnaise</span></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">1 large egg yolk, at room
temperature 30 minutes</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">1/2 tsp. Dijon mustard 2 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">1 c. olive or vegetable oil (or a
combination), divided</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">2 tsp. sherry wine vinegar 10 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">1 1/2 tsp. fresh lemon juice 7 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">1 tsp. pimient d’espelette 5 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">2 tbsp. shallots, finely chopped 30
mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">coarse sea salt and freshly ground
black pepper, to taste</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">Whisk together yolk, mustard, and
1/4 teaspoon (1 mL) salt until combined well. Add about 1/4 cup (60 mL) oil
drop by drop, whisking constantly until mixture begins to thicken. Whisk in
vinegar and lemon juice, then add remaining 1/2 cup (125 mL) oil in a very
slow, thin stream, whisking constantly until well blended. If at any time it
appears that oil is not being incorporated, stop adding oil and whisk mixture
vigorously until smooth, then continue adding oil. Whisk in salt, black pepper
and pimient d’esplette. Chill, covered, until ready to use. This can also be
made in a blender and stream the oil in slowly.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">The egg yolk in this recipe is not
cooked, which may be of concern if salmonella is a problem in your area. Mayonnaise
keeps, covered and chilled, up to 7 days.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="background-color: #45818e;"><span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">Simple Poached Steelhead Trout</span></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">This method of poaching fish is
foolproof. However, it only works for single serving portions rather than a
whole side of fish.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">1 c. water 250 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">1/2 c. dry white wine 125 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">1 yellow onion slice</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">1 lemon slice</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">1 sprig dill</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">1/2 tsp. salt 2 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">slice 2 steelhead fillets into 6 -
single serving portions, without using the thinner tail portions</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">Combine the water and wine in the
slow cooker and heat on high for 20 to 30 minutes. Add the onion, lemon, dill,
salt and salmon. Cover and cook on high for about 20 minutes, until the salmon
is opaque and cooked through according to taste. Serve hot or cold. <span style="mso-spacerun: yes;"> </span>(Adapted from The Gourmet Slow Cooker by Lynn
Alley)</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="background-color: #45818e;"><span lang="EN-US">Lemon Risotto</span></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US">2 tbsp.
shallots, finely chopped 30 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US">2 tbsp. olive
oil 30 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US">1 c. Arborio
rice 250 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US">1/3 c. dry
white wine 75 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US">2 c. chicken
stock, approx. 500 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US">1 tsp. lemon
zest 5 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US">juice of 1/2
lemon</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US">1/4 c. parmesan
cheese, grated 60 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US">Saute shallots
in olive oil until clear. Add rice and toss until coated in oil. Add wine and
cook until reduced by half. Add warm chicken stock a ladle at a time until the
rice is cooked to al dente. Stir often. The rice should be cooked but still
firm. Remove from heat and add parmesan cheese. Serve immediately.</span></div>
</div>
<div class="blogger-post-footer">All pictures and text are the property of All Our Fingers in the Pie. Use with permission only. COPYRIGHT © SARAH GALVIN. All rights reserved.</div>Sarahhttp://www.blogger.com/profile/15356018786442529490noreply@blogger.com2tag:blogger.com,1999:blog-6205498964819123657.post-91866538611501869572016-05-13T20:19:00.002-06:002016-05-13T21:05:31.379-06:00A Sandwich Buffet or How to use up all those bits and pieces of food<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-US" style="font-family: "arial unicode ms"; mso-bidi-font-family: "Arial Unicode MS"; mso-fareast-font-family: "Arial Unicode MS";"><br /></span></div>
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<span lang="EN-US" style="font-family: "arial unicode ms"; mso-bidi-font-family: "Arial Unicode MS"; mso-fareast-font-family: "Arial Unicode MS";">It’s that time again. Seeding is in
full swing and farm work becomes more active so is the busy-ness in the
kitchen. Sometimes it is okay just to throw something together for lunch. This
sandwich buffet uses bits and pieces of food that alone are not enough to feed
a crew. It is an excellent way to use a single pork tenderloin, a couple of
chicken breasts or a partial package of bacon. Then present a decadent dessert
as the finale.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "arial unicode ms"; mso-bidi-font-family: "Arial Unicode MS"; mso-fareast-font-family: "Arial Unicode MS";">The components of a sandwich buffet
include the protein, the crunch, the breads, butters and mayonnaise. <span style="mso-spacerun: yes;"> </span></span></div>
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<br /></div>
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<span lang="EN-US" style="font-family: "arial unicode ms"; mso-bidi-font-family: "Arial Unicode MS"; mso-fareast-font-family: "Arial Unicode MS";">Proteins are essential for muscle
growth and repair. It takes the body longer to digest protein so a person feels
full longer. Offer several choices of pre-sliced meats, poached fish, pates, cheeses
and eggs.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "arial unicode ms"; mso-bidi-font-family: "Arial Unicode MS"; mso-fareast-font-family: "Arial Unicode MS";">Generously rub pork tenderloin or
skin-on chicken breast with a seasoning mix like Creole or lemon pepper.
Preheat a cast iron pan with a little canola oil and add the meat. Brown on all
sides then slip it into a 350 F (180 C) oven to complete cooking, about 15
minutes. Cool and slice thinly.</span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "arial unicode ms"; mso-bidi-font-family: "Arial Unicode MS"; mso-fareast-font-family: "Arial Unicode MS";">Crispy comes from sliced raw
vegetables such as cucumbers, tomatoes and crisp, torn lettuces. Torn lettuce
can be prepared in advance because it browns more slowly than cut lettuce. Wash
and shake lettuce dry and tear into serving size pieces. Then wrap it in a
clean tea towel and refrigerate until serving time. Pickles, sauerkraut and a
simple shredded coleslaw add flavour and crunch. </span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "arial unicode ms"; mso-bidi-font-family: "Arial Unicode MS"; mso-fareast-font-family: "Arial Unicode MS";">Offer a selection of breads and buns.
Baguettes make a nice chewy sandwich. Slice them horizontally for a hearty
serving. Whip up some biscuits. Focaccia is simple to make in large batches. It
is a flatbread and is sliced horizontally to make sandwiches.</span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span lang="EN-US" style="font-family: "arial unicode ms"; mso-bidi-font-family: "Arial Unicode MS"; mso-fareast-font-family: "Arial Unicode MS";">Moisten the sandwich and also prevent
juices from soaking the bread with mayonnaise, butter and mustards. Dig through
the fridge for condiments like cranberry sauce, salsas and chutneys and put
them on the table.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="background-color: #45818e;"><span lang="EN-US" style="font-family: "arial unicode ms"; mso-bidi-font-family: "Arial Unicode MS"; mso-fareast-font-family: "Arial Unicode MS";">Focaccia</span></span></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<i><span style="font-family: "arial unicode ms"; font-size: 12.0pt; font-style: normal;">1 medium baking potato, peeled and quartered</span></i></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<i><span style="font-family: "arial unicode ms"; font-size: 12.0pt; font-style: normal;">1 1/2 tsp. instant yeast 7 mL</span></i></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<i><span style="font-family: "arial unicode ms"; font-size: 12.0pt; font-style: normal;">3 1/2 c. unbleached all purpose flour 875 mL</span></i></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<i><span style="font-family: "arial unicode ms"; font-size: 12.0pt; font-style: normal;">1 c. warm water 250 mL</span></i></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<i><span style="font-family: "arial unicode ms"; font-size: 12.0pt; font-style: normal;">1/4 c. olive oil, plus more for the pan 60 mL</span></i></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<i><span style="font-family: "arial unicode ms"; font-size: 12.0pt; font-style: normal;">1 1/2 tsp. salt 7 mL</span></i></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<i><span style="font-family: "arial unicode ms"; font-size: 12.0pt; font-style: normal;">Boil potato until tender. Drain and cool. Put it
through a ricer and use about 1 cup (250 mL) lightly packed potato.</span></i></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<i><span style="font-family: "arial unicode ms"; font-size: 12.0pt; font-style: normal;">In the large bowl of a stand mixer combine yeast,
flour and 1 cup (250 mL) warm water until combined. Cover with plastic wrap and
set aside until bubbly, about 20 minutes.</span></i></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<i><span style="font-family: "arial unicode ms"; font-size: 12.0pt; font-style: normal;">Add remaining dough ingredients, including reserved
potato. Mix with paddle attachment on low speed until the dough comes together.
Switch to dough hook attachment and increase speed to medium. Continue kneading
until the dough is smooth and elastic, about 5 minutes.</span></i></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<i><span style="font-family: "arial unicode ms"; font-size: 12.0pt; font-style: normal;">Transfer dough to lightly oiled bowl, turn the
dough to coat with oil and cover tightly with plastic wrap. Let rise in warm,
draft-free place until dough is doubled in volume, about 1 hour.</span></i></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<i><span style="font-family: "arial unicode ms"; font-size: 12.0pt; font-style: normal;">Cut dough in half and flatten each piece into an
8-inch disk on a large, generously oiled baking sheet. Cover dough with clean
tea towel and rise until doubled in size, about 45 minutes.</span></i></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<i><span style="font-family: "arial unicode ms"; font-size: 12.0pt; font-style: normal;">Preheat oven to 425 F (220 C). With 2 or 3 fingers,
dimple the dough at regular intervals. Make about 2 dozen dimples. They should
almost poke through the bottom of the bread. Drizzle with olive oil and
sprinkle with coarse salt.</span></i></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<i><span style="font-family: "arial unicode ms"; font-size: 12.0pt; font-style: normal;">Bake about 25 minutes or until bottoms are golden
brown. Serve warm. This recipe can easily be doubled. (Cooks Illustrated)</span></i></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="background-color: #45818e;"><i><span style="font-family: "arial unicode ms"; font-size: 12.0pt; font-style: normal;">Poblano Salsa</span></i></span><span style="font-family: "arial unicode ms"; font-size: 12.0pt;"></span></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: "arial unicode ms"; font-size: 12.0pt;">1 large poblano
pepper, halved and seeds removed </span></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: "arial unicode ms"; font-size: 12.0pt;">1 bunch
scallions </span></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: "arial unicode ms"; font-size: 12.0pt;">2 tbsp. canola
oil 30 mL</span></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: "arial unicode ms"; font-size: 12.0pt;">2 tbsp. fresh mint,
roughly chopped 30 mL</span></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: "arial unicode ms"; font-size: 12.0pt;">1 tsp. lemon
juice 5 mL</span></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: "arial unicode ms"; font-size: 12.0pt;">1/2 tsp. cane sugar
2 mL</span></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: "arial unicode ms"; font-size: 12.0pt;">1/2 tsp. chili
flakes 2 mL</span></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: "arial unicode ms"; font-size: 12.0pt;">Salt and pepper, to
taste</span></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: "arial unicode ms"; font-size: 12.0pt;">Preheat oven to 400
F (200 C).</span></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: "arial unicode ms"; font-size: 12.0pt;">Place poblano
halves and scallions on a baking sheet, drizzle with oil and roast until softened,
about 15-18 minutes.</span></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: "arial unicode ms"; font-size: 12.0pt;">Remove from oven,
cool slightly, then chop coarsely.</span></div>
<div style="margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: "arial unicode ms"; font-size: 12.0pt;">Add to a bowl with
remaining ingredients and toss to combine. Season generously with salt and
pepper.<span style="mso-spacerun: yes;"> </span>(Bon Appetit)</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="background-color: #45818e;"><span style="font-family: "arial unicode ms"; mso-ansi-language: EN-CA; mso-bidi-font-family: "Arial Unicode MS"; mso-fareast-font-family: "Arial Unicode MS";">Caramel Brownies in a Jar</span></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="font-family: "arial unicode ms"; mso-ansi-language: EN-CA; mso-bidi-font-family: "Arial Unicode MS"; mso-fareast-font-family: "Arial Unicode MS";">There is no brownie better than a cocoa brownie. Serve
these in a 1 cup (250 mL) wide-mouth canning jar or other dessert dish. Top
with a scoop of vanilla ice cream and a generous drizzle of caramel sauce.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="font-family: "arial unicode ms"; mso-ansi-language: EN-CA; mso-bidi-font-family: "Arial Unicode MS"; mso-fareast-font-family: "Arial Unicode MS";">10 tbsp. unsalted butter 155 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="font-family: "arial unicode ms"; mso-ansi-language: EN-CA; mso-bidi-font-family: "Arial Unicode MS"; mso-fareast-font-family: "Arial Unicode MS";">1 1/4 c. sugar 315 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="font-family: "arial unicode ms"; mso-ansi-language: EN-CA; mso-bidi-font-family: "Arial Unicode MS"; mso-fareast-font-family: "Arial Unicode MS";">3/4 c. plus 2 tbsp. unsweetened cocoa powder 175 mL +
30 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="font-family: "arial unicode ms"; mso-ansi-language: EN-CA; mso-bidi-font-family: "Arial Unicode MS"; mso-fareast-font-family: "Arial Unicode MS";">1/4 tsp. salt 1 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="font-family: "arial unicode ms"; mso-ansi-language: EN-CA; mso-bidi-font-family: "Arial Unicode MS"; mso-fareast-font-family: "Arial Unicode MS";">1/2 tsp. pure vanilla 2 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="font-family: "arial unicode ms"; mso-ansi-language: EN-CA; mso-bidi-font-family: "Arial Unicode MS"; mso-fareast-font-family: "Arial Unicode MS";">2 cold large eggs</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="font-family: "arial unicode ms"; mso-ansi-language: EN-CA; mso-bidi-font-family: "Arial Unicode MS"; mso-fareast-font-family: "Arial Unicode MS";">1/2 c. all purpose flour 125 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="font-family: "arial unicode ms"; mso-ansi-language: EN-CA; mso-bidi-font-family: "Arial Unicode MS"; mso-fareast-font-family: "Arial Unicode MS";">2/3 c. walnut or pecan pieces (optional) 150 mL</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="font-family: "arial unicode ms"; mso-ansi-language: EN-CA; mso-bidi-font-family: "Arial Unicode MS"; mso-fareast-font-family: "Arial Unicode MS";">Position a rack in the lower third of the oven and
preheat the oven to 325 F (160 C). Line the bottom and sides of the baking pan
with parchment paper, leaving an overhang on two opposite sides. </span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="font-family: "arial unicode ms"; mso-ansi-language: EN-CA; mso-bidi-font-family: "Arial Unicode MS"; mso-fareast-font-family: "Arial Unicode MS";">Combine butter, sugar, cocoa and salt in a medium
heatproof bowl and set the bowl over a wide skillet of barely simmering water.
Stir from time to time until the butter is melted and the mixture is smooth.
Remove bowl from skillet and set aside until mixture is only warm, not hot. </span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="font-family: "arial unicode ms"; mso-ansi-language: EN-CA; mso-bidi-font-family: "Arial Unicode MS"; mso-fareast-font-family: "Arial Unicode MS";">Stir in vanilla with a wooden spoon. Add eggs one at a
time, stirring vigorously after each one. When batter looks thick, shiny and
well blended, add flour and stir until fully mixed in, then beat vigorously for
2 or 3 minutes the wooden spoon or a rubber spatula. Stir in nuts, if using.
Spread evenly in the lined pan. </span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="font-family: "arial unicode ms"; mso-ansi-language: EN-CA; mso-bidi-font-family: "Arial Unicode MS"; mso-fareast-font-family: "Arial Unicode MS";">Bake until a toothpick stuck in the center comes out
slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack. </span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt;">
<span style="font-family: "arial unicode ms"; mso-ansi-language: EN-CA; mso-bidi-font-family: "Arial Unicode MS"; mso-fareast-font-family: "Arial Unicode MS";">Lift up the ends of the parchment and transfer the
brownies to a cutting board. Cut into 16 or 25 squares. (Bon Appetit)</span></div>
</div>
<div class="blogger-post-footer">All pictures and text are the property of All Our Fingers in the Pie. Use with permission only. COPYRIGHT © SARAH GALVIN. All rights reserved.</div>Sarahhttp://www.blogger.com/profile/15356018786442529490noreply@blogger.com0tag:blogger.com,1999:blog-6205498964819123657.post-80373900391736951282016-03-06T15:57:00.002-06:002016-03-07T00:48:32.483-06:00Soba Noodle Salad with White Miso Dressing<div dir="ltr" style="text-align: left;" trbidi="on">
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Salads are the crunchy version of a soup or stew. They can be made with whatever is at hand. My month of crunchy salads is on day 6. There is no real recipe today. Just an inspiration.<br />
<br />
I have a few leftovers from previous meals so they came together in this salad with the addition of cold soba noodles. Cook noodles according to package instructions.<br />
<br />
Finely chopped kale, romaine and green onions were tossed with cold cooked soba noodles and yesterdays salad dressing <a href="http://allourfingersinthepie.blogspot.ca/2016/03/miso-carrot-and-sesame-dressing.html" target="_blank"><span style="color: #990000;">Miso, Carrot and Sesame Dressing</span></a>. Garnished with spicy pepitas and sea buckthorn berries. Nutrition overload.</div>
<div class="blogger-post-footer">All pictures and text are the property of All Our Fingers in the Pie. Use with permission only. COPYRIGHT © SARAH GALVIN. All rights reserved.</div>Sarahhttp://www.blogger.com/profile/15356018786442529490noreply@blogger.com1tag:blogger.com,1999:blog-6205498964819123657.post-5436299040361305722016-03-05T17:55:00.000-06:002016-03-07T17:47:15.657-06:00Miso, Carrot and Sesame Dressing<div dir="ltr" style="text-align: left;" trbidi="on">
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This is day five in my month of salads challenge. My real meal was the shrimp bisque. This is a simple salad elevated by an interesting dressing. The recipe is from Bon Appetit. Enjoy.</div>
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<span style="background-color: #bf9000;"><span style="font-family: inherit;"><span style="font-size: small;">Miso,
Carrot, and Sesame Dressing</span></span></span></div>
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<span style="font-family: "times"; font-size: 10.0pt;">I have white soy paste and it is very thick and rich. I cut the amount of white miso in half. I would suggest you use it 'to taste'. </span><br />
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<span style="font-family: "times"; font-size: 10.0pt;">Servings: Makes about 1</span><span style="font-family: "monaco"; font-size: 10.0pt;"> </span><span style="font-family: "times"; font-size: 10.0pt;">1/2 cups </span></div>
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<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "times"; font-size: 10.0pt;">1/2 cup white miso </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "times"; font-size: 10.0pt;">6 tablespoons vegetable oil </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "times"; font-size: 10.0pt;">1/4 cup (packed) finely grated peeled carrot </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "times"; font-size: 10.0pt;">2 tablespoons finely grated peeled ginger </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "times"; font-size: 10.0pt;">2 tablespoons unseasoned rice vinegar </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "times"; font-size: 10.0pt;">4 teaspoons toasted sesame seeds </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "times"; font-size: 10.0pt;">2 teaspoons toasted sesame oil </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "times"; font-size: 10.0pt;">2 teaspoons honey </span></li>
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<span style="font-family: "times"; font-size: 10.0pt;">Place all ingredients plus 1/4 cup water in a
resealable container. Cover and shake vigorously until well combined. DO AHEAD:
Can be made 2 days ahead. Cover and chill.</span></div>
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<div class="blogger-post-footer">All pictures and text are the property of All Our Fingers in the Pie. Use with permission only. COPYRIGHT © SARAH GALVIN. All rights reserved.</div>Sarahhttp://www.blogger.com/profile/15356018786442529490noreply@blogger.com0tag:blogger.com,1999:blog-6205498964819123657.post-45351620820024157922016-03-04T18:57:00.001-06:002016-03-04T18:57:07.768-06:00Curried Couscous and Sidestripe Prawn Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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Serving only sustainably harvested seafood is very important to me. BC sidestripe shrimp is ethically and sustainably harvested. It is a top choice of the Vancouver Aquarium's Ocean Wise program. Always look for their logo on any fish or seafood you purchase.<br />
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A long time ago when I was in real estate sales one of my clients was from mainland China. Every time his entourage came into town we had a feast at his partner's restaurant. That is when I first learned to eat shell-on shrimp. Now it is the only way I want it. <br />
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<span style="background-color: #cc0000;">Curried Couscous and Sidestripe Prawn Salad</span><br />
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1/2 cup cooked couscous<br />
1/4 cup corn kernels<br />
1/2 teaspoon Madras curry powder<br />
2 teaspoons peach chutney<br />
1/2 small head of romaine lettuce<br />
8 side stripe prawns<br />
1 teaspoon smoked paprika <br />
olive oil<br />
sea salt<br />
<br />
Wash and crisp romaine leaves. Leave them whole.<br />
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Cook couscous according to package instructions. When finished add curry powder, corn kernels and one teaspoon of chutney. Stir to mix. Season with sea salt to taste. Set aside<br />
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Toss prawns with smoked paprika and add to a hot pan that has been oiled with olive oil. Turn once and cook until done.<br />
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Prepare salad by laying 2-4 romaine leaves on a plate. Fill with couscous. Top with sauteed prawns. Serve immediately. Serves one.<br />
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<div class="blogger-post-footer">All pictures and text are the property of All Our Fingers in the Pie. Use with permission only. COPYRIGHT © SARAH GALVIN. All rights reserved.</div>Sarahhttp://www.blogger.com/profile/15356018786442529490noreply@blogger.com0