tag:blogger.com,1999:blog-43664547725778452862024-03-13T03:23:39.820-07:00'Round the World Culinary TourAnonymoushttp://www.blogger.com/profile/12788961700177497308noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-4366454772577845286.post-37861491824968167062013-10-02T06:20:00.001-07:002013-10-08T06:47:52.276-07:00Local Fare<div class="separator" style="clear: both; text-align: center;">
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"I bought a lamb today" Shawn says to me nonchalantly over our morning coffee (that we are gulping as we are trying to get everyone out of the house on time)<br />
"OK.....I thought we were talking about getting goats, maybe some chickens again, we never talked about a lamb"<br />
"Yep, well we just have to decide how we want it cut up"<br />
Oh, now I get it, he bought meat, not a "pet".<br />
OK, so now I have to clean out the freezer (needs to be done anyway) to accommodate 50 pounds or so of lamb.<br />
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The day the lamb arrives, we are in Picton playing at the beach, visiting some wineries and enjoying the last week of summer. Fortunately, Nana can go and meet the "lamb lady"<br />
Two days later, I pull some lamb out for dinner, musing that it has been a really long time since we have done a tour on our culinary adventure. You know how summer can be.....<br />
Being the end of summer, it is one of my favourite times of year, harvest time! I adore buying vegetables and fruit at the side of the road, and harvesting whatever small successes I have had out of my own garden. I am very quickly able to put together a local meal and call it a stop on our "Round the World Culinary Tour.<br />
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I find a recipe for the lamb in my Chez Piggy Cookbook (for those of you not from Kingston, <a href="http://www.chezpiggy.com/" target="_blank">Chez Piggy</a> is a local gourmet restaurant) and I scrub up some potatoes from the road side veggie stand up the road.<br />
For dessert, I spy the pint of blueberries I picked up in Picton, I think of Shawn's favourite, blueberry pie. But alas, he does not eat wheat, and I have yet to experiment with pastry.....but I do have some organic, locally grown and milled spelt flour, hmmm should be able to come up with something, how about Blueberry Spelt hand pies? See <a href="http://michmcshane.blogspot.ca/p/blueberry-spelt-handpies.html" target="_blank">recipe</a><br />
For a starter, I settle on a mixed baby green salad (locally grown of course) with blueberries, walnuts (OK..those were not local) and blue cheese we had picked up from <a href="http://www.fifthtown.ca/" target="_blank">Fifth Town Artisan Cheese Co</a> in Picton and made a maple vinaigrette (with maple syrup we tapped and boiled ourselves this past spring)<br />
Oh....and of course we need some drinks!<br />
As I said, we had just returned from visiting some wineries in the Picton area, and came home with 6 bottles from <a href="http://www.sandbankswinery.com/" target="_blank">Sandbanks Estate Wineries</a>.<br />
Also, did you know that Picton also has a vodka distillery? <a href="http://www.66gileaddistillery.com/" target="_blank">66 Gilead Distillery</a> Hmmm.....before dinner cocktail perhaps??<br />
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My Blueberry French Toast Martini<br />
In shaker shake 1 1/2 oz 66 Gilead Distillery Rye Vodka<br />
with ice. In the bottom of martini glass, pour a wee bit of maple syrup and top with vodka from shaker. Garnish with blueberries<br />
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<tr><td class="tr-caption" style="text-align: center;">The lamb is marinating in a mix of<br />
1 cup fresh mint (from my garden!)<br />
a couple of red chili peppers (yep...from my garden!)<br />
2 cloves fresh garlic<br />
1/4 cup white-wine vinegar<br />
1/2 cup white wine<br />
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I also made a mint chutney to serve with it:<br />
4 cups mint leaves<br />
1 cup raisins<br />
1/2 small sweet onion<br />
6 pieces of candied ginger<br />
1 tbsp lemon juice<br />
salt to taste<br />
Put all ingredients into a food processor and blend until a paste.<br />
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<tr><td class="tr-caption" style="text-align: center;">They were good, but not overly pretty....my first attempt at pastry using spelt flour....<br />
it's apple season soon, I won't give up!!!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">And dinner is ready....note the newly painted deck!</td></tr>
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<span id="goog_770486296"></span><span id="goog_770486297"></span><br />Anonymoushttp://www.blogger.com/profile/12788961700177497308noreply@blogger.com0tag:blogger.com,1999:blog-4366454772577845286.post-73549974489435103532013-07-06T19:15:00.002-07:002013-07-06T19:17:44.164-07:00BurmaI take my hat off to all other bloggers out there....it is not an easy task to stay committed and get your entries up in a timely fashion. But here we go, finally another review of our world tour.<br />
Technically, we landed on Estonia this round, and I got excited, as I actually know someone in our neighbourhood from Estonia, and figured, great, I can get some help on this one.<br />
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<a href="http://2.bp.blogspot.com/-l4COSzGmJzk/UdjIdwfO4CI/AAAAAAAAAek/zQySCJ5P1Zc/s1600/_DSC0036+(2).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/-l4COSzGmJzk/UdjIdwfO4CI/AAAAAAAAAek/zQySCJ5P1Zc/s320/_DSC0036+(2).JPG" width="320" /></a>And then Shawn had this great idea, we should go to our friends house (whom we haven't seen in awhile, and they are expecting their first baby, check out their baby blog: <a href="http://irwinmoser.wordpress.com/">http://irwinmoser.wordpress.com/</a> ) and cook for them. And let them choose the country we dine from. So a few text messages later, Mr. M said Burma (it was the first country that came to mind he later admitted)<br />
<span style="font-family: inherit;"><span style="color: black; line-height: 0.5cm;">OK...Burma (aka The Republic of the Union of Mynamar), bordered by India, China and Thailand....all great culinary countries<span style="font-family: inherit;">, </span></span></span><span style="background-color: white; font-family: inherit; line-height: 0.5cm;">I`m looking forward to this trip! In my initial research, I learned that the Burmese people have many superstitions about food during various occasions throughout one`s life, especially pregnancy. Pregnant women should not eat chili, for the belief that it causes the baby to have `sparse scalp hairs`. OK, no chili for Mrs M. I would not want to be held responsible for the amount of hair on Baby M`s head</span><br />
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<span style="color: black;">After a bit of running around for a few obscure ingredients (like agar agar flakes, and asian eshalots; I just used shallots) we sorted out the menu, loaded of a basket and drove over to Mr. & Mrs. M's home.</span><br />
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<span style="line-height: 19.1875px;"><b>The Menu</b></span><br />
<span style="line-height: 19.1875px;">Drink: Pegu Club Cocktail</span><br />
<span style="line-height: 19.1875px;">Appetizer: Yellow Split Pea Fritters</span><br />
<span style="line-height: 19.1875px;">Salad: Papaya</span><br />
<span style="line-height: 19.1875px;">Main: ohn-no khaut swei (coconut chicken noodles)</span><br />
<span style="line-height: 19.1875px;">Dessert: kyauk geor (coconut agar jelly) and fruit</span><br />
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<span style="line-height: 19.1875px;">Finding a Burmese drink, of the alcoholic persuasion (not for Mrs M though!) proved difficult. I did however come across the Pegu Club cocktail, invented in a British social club (the Pegu Club) in Burma in the 1920's. </span><br />
<span style="line-height: 19.1875px;">1 dash Angostura bitters (found in the grocery store.....I had some from another "trip")</span><br />
<span style="line-height: 19.1875px;">1 dash of orange bitters</span><br />
<span style="line-height: 19.1875px;">1 tsp lime juice</span><br />
<span style="line-height: 19.1875px;">3/4 oz orange curaco</span><br />
<span style="line-height: 19.1875px;">1 1/2 oz gin</span><br />
<span style="line-height: 19.1875px;">ice cubes</span><br />
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<span style="line-height: 19.1875px;">Mix all ingredients into shaker, shake and strain into chilled glass.</span><br />
<span style="line-height: 19.1875px;">Of course, things don't always go quite as planned for us. First of all, orange bitters? What the heck are those, and where do you find them? Never mind, surely we can do without. Ice? Well, most people tend to have ice in their freezer. But alas, our gracious hosts did not. They did however have orange freezies. Hmm....could they double as ice cubes <i>and </i>orange bitters? Hey why not?!</span><br />
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<span style="line-height: 19.1875px;">The fritters were quite yummy, at first I was not sure about making them, as our fritter attempt in Brazil somewhat failed. So, I put Shawn in charge, and he produced a very fine, yummy fritter....that we ate ALL of! I followed this recipe: </span><a href="http://www.hsaba.com/recipes/yellow-split-pea-fritters">http://www.hsaba.com/recipes/yellow-split-pea-fritters</a><br />
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Our salad and our main were both a great hit!<br />
For the Papaya Salad:<br />
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<li>1/3 cup olive oil</li>
<li>4-6 garlic cloves, thinly sliced</li>
<li>1 large green papaya (I could not find a green papaya, which I believe is just an unripe papaya so I just got a regular papaya. I think the difference would be sweetness, my salad was sweeter)</li>
<li>1/4 cup shredded red cabbage</li>
<li>1 red onion, diced</li>
<li>2 cups chopped tomatoes (I forgot them at home....bu in the end did not miss them!)</li>
<li>1 cup peanuts</li>
<li>2 tbsp white wine vinegar</li>
<li>1/4 cup soy sauce</li>
<li>salt</li>
<li>1 cup chopped cilantro </li>
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In a small pan, heat up oil. Cook garlic over low heat until golden, let pan cool.</div>
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Shred papaya and mix with cabbage and tomato (if you remembered them). Chop up the peanuts and mix into salad. Drizzle with oil and garlic, sprinkle with soy sauce, vinegar and salt. Toss gently with cilantro. Refreshing and oh so yummy. I'll never make coleslaw again!!</div>
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Our main dish, <i>un-no khauk swe</i> was really delsh. And there were so many interpretations of it in the world wide web. I followed this one <a href="http://www.sbs.com.au/food/recipe/14835/Coconut_sauce_noodles_(ohn-no_khaut_swei)">http://www.sbs.com.au/food/recipe/14835/Coconut_sauce_noodles_(ohn-no_khaut_swei)</a> with a few minor alterations. I could not find Asian red Eshalots....so I used shallots.</div>
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I had homemade chicken broth in the freezer, so I used that, and just added the fish sauce , ginger and garlic and let it simmer for an hour or so. For the garnishes, I would do an extra egg or 2, they were a surprisingly good addition. And, in keeping with Shawn's wheat intolerance, I used rice noodles rather than egg noodles.</div>
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Dessert, did not turn out so great. I'm not sure if our palate did just not enjoy, or if I should have used more sugar. I found agar agar powder, rather than strands or flakes, so maybe that affected it as well.</div>
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The recipe I tried:</div>
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<li>1/4 cup agar agar flakes</li>
<li>1 3/4 cup coconut milk</li>
<li>2 1/4 cup water</li>
<li>1/2 cup sugar</li>
<li>pinch o' salt</li>
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In a saucepan, combine everything, bring to a boil and simmer for 15 min until all is dissolved. Pour into an 8X8 glass dish and leave on counter to set. The coconut milk should separate to form 2 layers, but mine did not.</div>
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This is what it should have looked like:<br />
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This is how mine turned out:<br />
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<span style="text-align: start;">So, I stopped for some exotic fruit on my way home from work to liven dessert up some!</span></div>
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Anonymoushttp://www.blogger.com/profile/12788961700177497308noreply@blogger.com0tag:blogger.com,1999:blog-4366454772577845286.post-70098409395682256732013-06-04T17:54:00.002-07:002013-06-04T17:54:24.015-07:00Palau<a href="http://4.bp.blogspot.com/-SGF2u63DHlU/Ua6JaO7m4MI/AAAAAAAAAbA/xaVWFkh9_SA/s1600/_DSC0075.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-SGF2u63DHlU/Ua6JaO7m4MI/AAAAAAAAAbA/xaVWFkh9_SA/s320/_DSC0075.JPG" width="214" /></a>It took us awhile to figure out how we knew this country....if you're a Survivor fan like we are (seriously, we have no satellite or cable at home, but still have managed to never miss a season, let alone an episode).<br />
It also took awhile to find native food to this small island country in the South Pacific. Many influences from Japan and India in their cuisine, but to find anything traditional.....<br />
Through another women's blog, who is on a similar tour as us (g<a href="http://globaltableadventure.com/">http://globaltableadventure.com/</a>) and a WAY better blogger than I, I got the idea to try grilling mussels. As you know, theses tasty morsels are a favourite to 3 of the 4 of us, but never had I heard of cooking them this way.<br />
So delish. I even concocted my own BBQ sauce. After cleaning and prepping your mussels, put them on the grill, and baste with a bit of BBQ sauce when they open.<br />
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<b>My Maple-Mango BBQ Sauce!</b><br />
1/4 cup red wine vinegar<br />
1/4 cup maple syrup<br />
1 chopped mango<br />
1 small can tomato paste<br />
4 tbsp chili powder<br />
1/2 cup favorite tomato sauce<br />
salt & pepper to taste<br />
Combine all in a small saucepan, and simmer for at least 45 minutes. Remove from heat, allow to cool.<br />
<br />
<br />
For our main dish, we went with fish, I picked up some Tilapia from the grocery store, decent mild fish, inexpensive but ALOT of wee bones. In my searching for recipe ideas, I came across a website of a fishing charter company in Palau, who also cooks, and posted this recipe for fish. We made a potato rosti to go with it.<br />
For the fish you need<br />
<br />
<ul>
<li>aprox 4 lbs of scaled, gutted fish</li>
<li>3 garlic cloves sliced</li>
<li>sliced gingerroot (about the same amount as the garlic)</li>
<li>lime leaves, sliced thinly</li>
<li>3 tbsp sesame oil</li>
<li>3 tbsp soy sauce</li>
<li>banana leaf (Considering how the last time we used banana leaves(New Guinea) for cooking, we used foil this time)</li>
</ul>
<div>
Score the fish, insert pieces of garlic, ginger and lime leaf in each score, and inside the fish</div>
<div>
Combine sesame oil and soy sauce and drizzle over fish. Wrap and grill for about 15 minutes.</div>
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Anonymoushttp://www.blogger.com/profile/12788961700177497308noreply@blogger.com0tag:blogger.com,1999:blog-4366454772577845286.post-14896759760008637312013-04-04T09:35:00.000-07:002013-04-04T09:35:17.112-07:00Sweden<br />
<div class="Standard">
<span lang="EN-CA">I got a call at work from home, and the
little voice on the phone said “I'm from Sweden.....we're eating Sweden....”and
then the phone hung up.</span></div>
<div class="Standard">
<span lang="EN-CA">OK, so bedtime/bathtime hour made us forget
our pick the other night. So they picked without me. All is good, we're dining
on Swedish fare!</span></div>
<div class="Standard">
<span lang="EN-CA">After searching for a few different ideas, I
settled on Swedish meatballs. Partly because that's the first thing anyone
thought of when I asked for inspiration, and partly becuase I could make a bg
batch and we'd have leftovers! To accompany them, I made Jansson Frestelse, a
potato dish not unlike scalloped potaoes, but with sardines in it....weird
idea, but quite tasty really!</span></div>
<div class="Standard">
<span lang="EN-CA">For dessert, I settled on Ostkaka, a Sewdish
cheese cake. It was ok, the texture was different from our cheese cake, I will
leave the recipe, I don't think we would make it again...let me know if you try
it!</span></div>
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<br /></div>
<div class="Standard">
<span lang="EN-CA">For an appetizer, I really wanted to make Gravlox; Swedish
cured salmon, but I didn't have the time, or fresh salmon. So, I compromised
with Canadian Smoked Salmon .</span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-KokD8S0JyCI/UV2qgD-4VWI/AAAAAAAAAYQ/27AyJdxElgs/s1600/_DSC0012.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-KokD8S0JyCI/UV2qgD-4VWI/AAAAAAAAAYQ/27AyJdxElgs/s320/_DSC0012.JPG" width="214" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fin with his Finn Crisp!<br /></td></tr>
</tbody></table>
<span lang="EN-CA"> But served it on rye crackers (I know, Finncrisps are
from Finland, not Sweden.....but come on, they're called FINncrisps, and don't
contain wheat, so Shawn would eat them) and made the traditional </span><i style="background-color: white; color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 12px; line-height: 18px;">hovmästarsås </i>(hohv-mestar-sohs) to serve with them. And to keep the Canadian-Swedish
fusion happening, we had Ceaser's made with Absolut Vodka!</div>
<div class="Standard">
<span lang="EN-CA">I also picked up a small dish of pickled herring from The Golden Rooster, a great deli downtown.</span></div>
<div class="Standard">
<i style="background-color: white; color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 12px; line-height: 18px;"><br /></i>
<i style="background-color: white; color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 12px; line-height: 18px;">hovmästarsås</i><br />
¼ cup dijon mustard</div>
<div class="Standard">
<span lang="EN-CA">1 tbs red wine vinegar</span></div>
<div class="Standard">
<span lang="EN-CA">1 tbsp sugar</span></div>
<div class="Standard">
<span lang="EN-CA">½ cup vegetable oil</span></div>
<div class="Standard">
<span lang="EN-CA">fresh dill</span></div>
<div class="Standard">
<span lang="EN-CA">salt & pepper to taste</span></div>
<div class="Standard">
<span lang="EN-CA">Combine all ingredients, and serve with
Gravlox</span></div>
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<br /></div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-HLzMRsybJkw/UV2qgWtlCKI/AAAAAAAAAYg/kVLWd59Uqhw/s1600/_DSC0016.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://4.bp.blogspot.com/-HLzMRsybJkw/UV2qgWtlCKI/AAAAAAAAAYg/kVLWd59Uqhw/s400/_DSC0016.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">These were gobbled down by all, quickly. </span></td></tr>
</tbody></table>
<br /></div>
<div class="Standard">
<br /></div>
<div class="Standard">
<span lang="EN-CA">There were countless Swedish meatball
recipes on line...here is the one I followed:</span></div>
<div class="Standard">
<br /></div>
<div class="Standard">
<span lang="EN-CA">1/3 cup oats</span></div>
<div class="Standard">
<span lang="EN-CA">½ cup cream</span></div>
<div class="Standard">
<span lang="EN-CA">1 tbsp potato flour (or regular flour if you
prefer)</span></div>
<div class="Standard">
<span lang="EN-CA">½ lb lean ground beef (I used venison)</span></div>
<div class="Standard">
<span lang="EN-CA">½ lb ground pork</span></div>
<div class="Standard">
<span lang="EN-CA">1 egg</span></div>
<div class="Standard">
<span lang="EN-CA">1 tbsp grated onion</span></div>
<div class="Standard">
<span lang="EN-CA">2 tbsp minced parsley</span><br />
<span lang="EN-CA">salt </span>pepper</div>
<div class="Standard">
<span lang="EN-CA">¼ tsp nutmeg</span></div>
<div class="Standard">
<span lang="EN-CA">1/8 tsp ground ginger</span></div>
<div class="Standard">
<br /></div>
<div class="Standard">
<span lang="EN-CA">Sauce</span></div>
<div class="Standard">
<span lang="EN-CA">¾ cup water</span></div>
<div class="Standard">
<span lang="EN-CA">1 tbsp potato flour</span></div>
<div class="Standard">
<span lang="EN-CA">½ cup cream</span></div>
<div class="Standard">
<span lang="EN-CA">1-2 beef bullion cubes</span></div>
<div class="Standard">
<br /></div>
<div class="Standard">
<span lang="EN-CA">In small bowl, mix cream with potato starch
until dissolves, add oats and mix well. Let stand for 10 minutes.</span></div>
<div class="Standard">
<span lang="EN-CA">Combine remaining ingredients for the
meatballs in a large bowl. Add oat mixture and mix everything together gently
by hand; don't overwork it.</span></div>
<div class="Standard">
<span lang="EN-CA">Using your hands, shape meatballs into ping
pong ball size (one generous tablespoon of meat worked well) Rinse your hands
in cold water to prevent stickiness</span></div>
<div class="Standard">
<span lang="EN-CA">Place the meatballs in a large baking dish,
leaving a bit of space between them. Broil them about 4” from the heat until
tops are browned and well crusted, about 5-10 minutes, watch so they don't
burn!</span></div>
<div class="Standard">
<span lang="EN-CA">Set oven to bake and reduce heat to 350F and
bake until cooked through, about 5-10 minutes. Make the sauce while they are
baking.</span></div>
<div class="Standard">
<br /></div>
<div class="Standard">
<span lang="EN-CA">To make sauce:</span></div>
<div class="Standard">
<span lang="EN-CA">In a small saucepan, combine water and
starch, stirring until starch is dissolved. Stir in cream and stock.</span></div>
<div class="Standard">
<span lang="EN-CA">Heat over medium heat, stirring until
thickens. Think sauce, not gravy. Season with salt and pepper.</span></div>
<div class="Standard">
<span lang="EN-CA">Serve meatballs hot, offering the sauce on
the side, and lingonberry sauce.</span></div>
<div class="Standard">
<br /></div>
<div class="Standard">
<span lang="EN-CA">I was going to just use cranberry sauce, but
I found some frozen, Canadian grown lingonberries at Tara's, a great health
food/bulk store downtown, and made my own!</span><br />
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<span lang="EN-CA"><br /></span></div>
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<br /></div>
<div class="Standard">
<br /></div>
<div class="Standard">
<span lang="EN-CA">Ostkaka</span></div>
<div class="Standard">
<span lang="EN-CA">5 eggs</span></div>
<div class="Standard">
<span lang="EN-CA">2 cups half & half cream</span></div>
<div class="Standard">
<span lang="EN-CA">½ tsp almond extract</span></div>
<div class="Standard">
<span lang="EN-CA">3/4 cup sugar</span></div>
<div class="Standard">
<span lang="EN-CA">2 tsp vanilla extract</span></div>
<div class="Standard">
<span lang="EN-CA">2 cups cottage cheese (not reduced fat)</span></div>
<div class="Standard">
<span lang="EN-CA">strawberries and whipped cream to garnish</span></div>
<div class="Standard">
<br /></div>
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<br /></div>
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<span lang="EN-CA">Preheat oven to 350F</span></div>
<div class="Standard">
<span lang="EN-CA">Place cottage cheese into a colander and
rinse until milky juice is gone. Let stand until the rest of the water runs
out.</span></div>
<div class="Standard">
<span lang="EN-CA">Whisk eggs, cream, sugar and extracts in a
large bowl until well blended. Add cottage cheese and mix well. Pour into an
ovenproof baking dish and bake in centre of oven for 1 – 1 ½ hours, until knife
comes out clean. Serve warm, or at room temperature with berries and whipped
cream.</span></div>
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Anonymoushttp://www.blogger.com/profile/12788961700177497308noreply@blogger.com0tag:blogger.com,1999:blog-4366454772577845286.post-48451294935990369982013-03-22T11:50:00.002-07:002013-03-22T11:50:23.296-07:00Ireland<br />
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<div class="Standard">
<span lang="EN-CA">On March 17<sup>th</sup>, I felt we had no
choice but to honour Ireland in our culinary tour.</span></div>
<div class="Standard">
<span lang="EN-CA">Being a Sunday, and the last day of March
Break, and St Patrick's Day....why not start the day with an Irish coffee?
While Shawn and I were in Ireland last fall, I learned how to make Irish coffee
at the Jameson Distillery Museum....and of course, we had a half bottle of
Jameson in the “bar”.</span></div>
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<span lang="EN-CA"> </span> </div>
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<br />
So, first drag yourself out of bed and put
the coffee on to brew. While it is brewing, make yourself as presentable as
you deem fit. Pour hot coffee into you mug (a clear one if you have it), about
¾ full. Add a small teaspoon of brown sugar and stir. Add 1oz (really.....it is
morning after all) of Jameson Irish Whiskey. Pour some cold cream (½ & ½
works.....full 18% will do if that is all you have....) into your chilled
cocktail shaker. Shake it up until thickened, and spoon onto the top of your
coffee...it should look just like a freshly poured pint of Guinness. Go sit by
the fire (or window, or back into bed if you must) and enjoy. Repeat as
necessary.<br />
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<div class="Standard">
<span lang="EN-CA">I have had these recipe cards that I had
picked up at the Guinness museum in Dublin, and I have hung onto to them for
the last year and a half, waiting for a reason to use them....well there's no
time like the present!</span></div>
<div class="Standard">
<br /></div>
<div class="Standard">
<span lang="EN-CA">For dinner we had Venison & Guinness
Stew with Champ Potato, for dessert Guinness Chocolate Mousse, and of course a
couple of pints of Guinness to wash it all down.
The cans of Guinness we get imported from Ireland are not quite the
same, but will do.Fortunately, we are expert Guinness pourers....we
have certificates somewhere to prove it....AND even an authentic Guinness pint
glass that a friendly barkeep in Sligo “gave” Shawn.</span></div>
<div class="Standard">
<br /></div>
<div class="Standard">
<span lang="EN-CA">Shawn and the boys donned there Irish rugby
shirts, Iain broke one of our Jameson glasses (what kind of karma do you get
from breaking a glass we so carefully brought home from Ireland with us ON St
Patrick's Day?) and we dug into dinner...and then promptly went to bed.</span></div>
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<div class="Standard">
<br /></div>
<div class="Standard">
<span lang="EN-CA"><b>Venison & Guinness Stew</b></span></div>
<div class="Standard">
<span lang="EN-CA">(my variation, inspired by my recipe card)</span></div>
<div class="Standard">
<span lang="EN-CA">This recipe fed the four of us dinner and
lunch the next day</span></div>
<div class="Standard">
</div>
<ul>
<li>1 lb of venison, chopped (recipe card called
for ½ pound stewing beef)</li>
<li>1-2 large carrots chopped</li>
<li>2 stalks celery chopped</li>
<li>handful of white mushrooms, quartered (recipe
called for parsnip....who actually keeps parsnip in their fridge?)</li>
<li>1L thick stock (beef....or venison if you
happen to have it, we did!)</li>
<li>sprigs of fresh thyme & rosemary</li>
<li>1 can of Guinness (ummm.....recipe called for
only 200ml, I didn't read that until after)</li>
</ul>
<br />
<div class="Standard">
<span lang="EN-CA"> </span>Stir fry the meat, add the vegetables and
cook until tender, then pour in the Guinness (go ahead, use the whole can, you
bought a 4-pack, right?) Reduce by half (will take awhile of you used the whole
can, if not, it should take the amount of time it takes you to drink the
remains of the can)</div>
<div class="Standard">
<span lang="EN-CA">Add the stock and herbs and simmer slowly
for 1 ½ – 2 hours. Serve with champ potato.....which is really just mashed
potatoes with spring onions in them, I made mashed potatoes with butter and
sour cream, them added in 3 shopped green onions.</span></div>
<div class="Standard">
<br /></div>
<div class="Standard">
<br /></div>
<div class="Standard">
<br /></div>
<div class="Standard">
<span lang="EN-CA"><b>Guinness Chocolate Mousse</b></span></div>
<div class="Standard">
<span lang="EN-CA">Serves 6...generous servings!</span></div>
<div class="Standard">
</div>
<ul>
<li>10 (yep, 10) eggs, separated (as in yolks
from whites, not 4 from 6, or 5 from 5)</li>
<li>350g dark chocolate</li>
<li>¼ lb butter</li>
<li>¼ cup sugar</li>
<li>100ml Guiness (did you use, or drink the
whole can from the stew? Better open another one.....)</li>
</ul>
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<a href="http://1.bp.blogspot.com/-m4xTmfez6nY/UUyZZHiZlkI/AAAAAAAAAWs/uo5QTHZAjM8/s1600/_DSC0085.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-m4xTmfez6nY/UUyZZHiZlkI/AAAAAAAAAWs/uo5QTHZAjM8/s320/_DSC0085.JPG" width="214" /></a></div>
<div class="Standard">
<span lang="EN-CA">Melt chocolate and butter, stir in the
Guinness. Beat yolks and sugar until light and fluffy.</span></div>
<div class="Standard">
<span lang="EN-CA">Beak whites until soft peaks form. Mix
chocolate into yolk mixture until well combined. Fold in whites until all is
smooth. Transfer to serving glasses and chill.</span></div>
<div class="Standard">
<span lang="EN-CA">Was great topped with whipped cream
(slightly under whipped) and cherries.</span></div>
<div class="Standard">
<br /></div>
Anonymoushttp://www.blogger.com/profile/12788961700177497308noreply@blogger.com1tag:blogger.com,1999:blog-4366454772577845286.post-35986066510766249522013-03-04T11:24:00.001-08:002013-03-07T05:10:20.191-08:00Brazil<br />
<div class="Standard">
<a href="http://2.bp.blogspot.com/-lwAjn7ngEk4/UTTz8fMgr4I/AAAAAAAAAVk/3noPkFFvy64/s1600/_DSC0029.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/-lwAjn7ngEk4/UTTz8fMgr4I/AAAAAAAAAVk/3noPkFFvy64/s320/_DSC0029.JPG" width="320" /></a><span lang="EN-CA">The night we `landed`on Brazil was also the
night we landed on Antarctica.......we had started dropping two fingers on the
map due to the amount of times we ended in an ocean. Initially we were going to do Antarctica, we
felt up to the challenge. But in the end, the land of ice and snow got the
better of us, this time anyway, and we opted for tropical! But never fear, we
will be back to conquer the South Pole, we have a plan in the making, and if
this winter weather keeps up, we`ll get to it soon.</span></div>
<div class="Standard">
<br /></div>
<div class="Standard">
<span lang="EN-CA">Narrowing down a menu for Brazil was
difficult......simply so many options! In the end, I decided on the national
dish, Feijoada (a black bean & meat stew); <i>and </i>I was not going to
use canned beans, I have not had success in the past with dried beans, but I
was determined to make it work. Which
meant I had to start the night before. And they turned out great!</span></div>
<div class="Standard">
<span lang="EN-CA">The menu for our Brazilian dinner:</span></div>
<div class="Standard">
<span lang="EN-CA">Drink: Caipirinihas</span></div>
<div class="Standard">
<a href="http://3.bp.blogspot.com/-sjjpClx5Prk/UTTz58s-FFI/AAAAAAAAAVI/VpaKLApniOM/s1600/_DSC0012.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-sjjpClx5Prk/UTTz58s-FFI/AAAAAAAAAVI/VpaKLApniOM/s320/_DSC0012.JPG" width="214" /></a><span lang="EN-CA">Appetizer: Acaraje (black eyed pea fritters)</span></div>
<div class="Standard">
<span lang="EN-CA">Main: Feijoada (Brazilian black beans)</span></div>
<div class="Standard">
<span lang="EN-CA">Dessert: Quindin</span></div>
<div class="Standard">
<br /></div>
<div class="Standard">
<span lang="EN-CA">A trip to the LCBO to pick up a bottle of
Cachaca (ka-<i>sha</i>-sa) and then a trip to the grocery store for some limes,
a coconut, black beans & black eyed peas and I was ready to go. Cachaca is a liquor made from sugar cane, we
decided it was something like a cross between rum and tequila.....at any rate
it sure packs a punch!</span></div>
<div class="Standard">
<span lang="EN-CA">To make a Caipirinihas wash and cut a lime
into chunks. Put the lime into a glass, sprinkle with sugar and muddle to
release the juice. Add 2 oz of Cachaca, stir, top with ice and
enjoy...carefully. This just might replace my gin & tonics in the
summer....</span></div>
<div class="Standard">
<br /></div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="Standard">
<span lang="EN-CA">Our appetizer of black eyed pea fritters
(Acaraje) with shrimp & onion filling did not work out so well, I think
that my batter was too wet perhaps. At any rate, Shawn was able to rescue them,
and they turned out more like a dense cracker (or bread) which we served the
shrimp & onion on top.</span></div>
<div class="Standard">
<br /></div>
<div class="Standard">
<span lang="EN-CA">Before bed the night before `World
Wednesday` I put the black beans on to soak.
The recipe I was `following` called for 8 cups, but considering I wasn`t
feeding a soccer team, I opted for 4 cups (this still proved to be ALOT!) I had found many recipes for making the
Feijoada, but still had to adapt the recipes to what I had on hand. Finding
Brazilian salted cured beef (carne seca) proved difficult in Kingston. And
although this whole tour is supposed to be about trying new things, I have to
draw a few lines, and pig snouts, ears and tongues is one of those lines! So,
here is my revised Feijoada, for the Canadian kitchen</span></div>
<div class="Standard">
<a href="http://1.bp.blogspot.com/-WCR7KoGSs2o/UTTz8E2JoPI/AAAAAAAAAVg/1yEjgvWZZCs/s1600/_DSC0026.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/-WCR7KoGSs2o/UTTz8E2JoPI/AAAAAAAAAVg/1yEjgvWZZCs/s320/_DSC0026.JPG" width="320" /></a><a href="http://2.bp.blogspot.com/-OAhmp4Nsm8c/UTTz7Xj7-6I/AAAAAAAAAVY/MANGe8OTf-I/s1600/_DSC0024.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/-OAhmp4Nsm8c/UTTz7Xj7-6I/AAAAAAAAAVY/MANGe8OTf-I/s320/_DSC0024.JPG" width="320" /></a><span lang="EN-CA"> </span></div>
<div class="Standard">
<span lang="EN-CA">Feijoada Canadiana</span></div>
<div class="Standard">
<span lang="EN-CA">4 cups dried black beans</span></div>
<div class="Standard">
<span lang="EN-CA">1 pound venison (to see how we acquired our
venison, check out my other blog <a href="http://eatplaylaughdrink.blogspot.ca/" target="_blank">http://eatplaylaughdrink.blogspot.ca/</a>!)</span></div>
<div class="Standard">
<span lang="EN-CA">1 pound pork ribs</span></div>
<div class="Standard">
<span lang="EN-CA">1/2
lb chorizo sausage</span></div>
<div class="Standard">
<span lang="EN-CA">1 large onion</span></div>
<div class="Standard">
<span lang="EN-CA">2 cloves of garlic</span></div>
<div class="Standard">
<span lang="EN-CA">3 tbsp oil</span></div>
<div class="Standard">
<br /></div>
<div class="Standard">
<span lang="EN-CA">The night before, soak the beans in a large
pot with water to cover at least 3-4 inches. The next day, drain the beans
place in a large pot with enough water to cover 3 inches. Bring the beans to
boil of medium heat.</span></div>
<div class="Standard">
<span lang="EN-CA">Meanwhile, cut all the meat into 1” pieces,
and cut the ribs into 1 or 2 rib sections.</span></div>
<div class="Standard">
<span lang="EN-CA">Add all the meat and bay leaves to the beans
and simmer for a couple of hours, stirring from time to time, adding water if
necessary, until the beans are tender.</span></div>
<div class="Standard">
<span lang="EN-CA">Chop the onion and garlic. Saute them in a
pan with the oil until soft and golden brown. Add 2 ladles of the beans and
mash them. Put this mix back into the pot, and simmer for another hour or so
(until you're ready to eat!) It should have a creamy consistency when done.</span></div>
<div class="Standard">
<span lang="EN-CA">Serve over a mound of rice.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-neOn77J47xk/UTTz8tclxzI/AAAAAAAAAV0/wAERP6SJRLU/s1600/_DSC0032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/-neOn77J47xk/UTTz8tclxzI/AAAAAAAAAV0/wAERP6SJRLU/s320/_DSC0032.JPG" width="320" /></a></div>
For dessert I chose to make Quindin, a
coconut custard like treat. It could be made as one large “cake” but I liked
the idea of the bite sized ones I found, here is the recipe: (it made 36....so
my co-workers got to try some the next day)<br />
<div class="Standard">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-2OrqDv0HPc4/UTTz54rtwhI/AAAAAAAAAVE/yCZdVwmeTps/s1600/_DSC0018.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/-2OrqDv0HPc4/UTTz54rtwhI/AAAAAAAAAVE/yCZdVwmeTps/s320/_DSC0018.JPG" width="320" /></a></div>
<div class="Standard">
<br /></div>
<div class="Standard">
<span lang="EN-CA">8 tbs melted butter, plus more for greasing
the pans</span></div>
<div class="Standard">
<span lang="EN-CA">1 1/3 cup sugar, plus more for dusting</span></div>
<div class="Standard">
<span lang="EN-CA">14 (!) egg yolks and 1 whole egg (at room
temperature)</span></div>
<div class="Standard">
<span lang="EN-CA">1 tsp coconut flavouring (I did not have
any, so omitted this)</span></div>
<div class="Standard">
<span lang="EN-CA">½ tsp vanilla (I used a full tsp)</span></div>
<div class="Standard">
<span lang="EN-CA">1 2/3 cups fresh or frozen finely grated
coconut, unsweetened (I used a fresh coconut that I cracked and put the meat in
my food processor to grate it....to see my new found method of cracking a
coconut, check out my Jamaica stop)</span></div>
<div class="Standard">
<br /></div>
<div class="Standard" style="margin-left: 0in; mso-list: l0 level1 lfo1; text-indent: 0in;">
<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">With a pastry brush, paint
inside the molds of 2 mini-muffin pans.</span></div>
<div class="Standard" style="margin-left: 0in; mso-list: l0 level1 lfo1; text-indent: 0in;">
<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">Sprinkle sugar over the molds</span></div>
<div class="Standard" style="margin-left: 0in; mso-list: l0 level1 lfo1; text-indent: 0in;">
<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">Preheat oven to 350</span></div>
<div class="Standard" style="margin-left: 0in; mso-list: l0 level1 lfo1; text-indent: 0in;">
<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">Cream butter and sugar until
creamy</span></div>
<div class="Standard" style="margin-left: 0in; mso-list: l0 level1 lfo1; text-indent: 0in;">
<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">Add eggs one at a time,
blending well after each addition, the batter should be smooth</span></div>
<div class="Standard" style="margin-left: 0in; mso-list: l0 level1 lfo1; text-indent: 0in;">
<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">add coconut and vanilla</span></div>
<div class="Standard" style="margin-left: 0in; mso-list: l0 level1 lfo1; text-indent: 0in;">
<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">fold in fresh coconut</span></div>
<div class="Standard" style="margin-left: 0in; mso-list: l0 level1 lfo1; text-indent: 0in;">
<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">put each muffin pan inside a
baking pan, and almost fill each mold with the coconut batter</span></div>
<div class="Standard" style="margin-left: 0in; mso-list: l0 level1 lfo1; text-indent: 0in;">
<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">pour hot water into the larger
pans so that the muffin pans are sitting in a water bath, be careful not to
splash water into the batter (I placed the pans in the oven before pouring in
the water)</span></div>
<div class="Standard" style="margin-left: 0in; mso-list: l0 level1 lfo1; text-indent: 0in;">
<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">bake for about 15 minutes,
until they are firm to the touch and light golden brown</span></div>
<div class="Standard" style="margin-left: 0in; mso-list: l0 level1 lfo1; text-indent: 0in;">
<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">Let cool for 15 minutes (do it
for real....if you pull them out to early, they don't hold their shape and you
get a pool of custard on your plate....trust me) To remove them, run a knife
around the edge to loosen and gently lift them out.</span></div>
<div class="Standard">
<br /></div>
<div class="Standard">
<br /></div>
Anonymoushttp://www.blogger.com/profile/12788961700177497308noreply@blogger.com1tag:blogger.com,1999:blog-4366454772577845286.post-39568814635235539072013-01-31T11:44:00.003-08:002013-01-31T11:44:59.035-08:00Oregon<br />
<div class="Standard">
<span lang="EN-CA">A reminder; when we land in North America,
we use the State, Province, Territory or general region. I am full aware that
Oregon is not a country! We were
delighted to be in yet another coastal region though....another excuse for a
seafood dinner!</span></div>
<div class="Standard">
<span lang="EN-CA">I had tried to convince the boys (I include
Dad in the term "the boys") that we should do a pioneer, Oregon Trail kind of meal......Shawn
said I was only thinking that because of the computer game we played in grade
6, Oregon Trail although he does not know what I'm talking about when I
reminisce about this, apparently they did not play this game in Kingston. I
loved “buying” things in the store, and trying to get my cattle across the
country. He also makes fun of me when I talk about King's Quest; the game I
always played on my Grandparent's computer. Does anybody out there know what
I'm talking about??</span></div>
<div class="Standard">
<span lang="EN-CA">Anyway, they were having nothing to do with
beans and biscuits, not when we could dine from the sea.</span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<b><span lang="EN-CA"> </span></b><br />
<div class="Standard">
<span lang="EN-CA">Research showed me that the nut of Oregon is
the Hazelnut (98% of the hazelnut production in the US is grown in Oregon) the
fruit is pear (although, I came across more references to berries) and the
mushroom is chanterelle. OK, I can work with all of this. And round it out with
some oysters and mussels.</span></div>
<div class="Standard">
<span lang="EN-CA">Using the LCBO website, I found there were 2
stores that had a beer brewed in Oregon on it shelves. The first one I visited
could not find the beer. The second one had it; Rogue Ales' Pumpkin Patch Ale.
Another location had 3 bottles left of a wine; Evolution by Sokol Blosser
Winery.....and it was on sale! After 3 LCBO visits, I had my drinks.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-3xjUBdz5jYc/UQrIXwjePjI/AAAAAAAAAUA/MZBwdnrR0Tw/s1600/_DSC0030.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/-3xjUBdz5jYc/UQrIXwjePjI/AAAAAAAAAUA/MZBwdnrR0Tw/s320/_DSC0030.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-MPdlOhFtcnI/UQrIXXAV7NI/AAAAAAAAAT4/2adn-QWHhKc/s1600/_DSC0028.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-MPdlOhFtcnI/UQrIXXAV7NI/AAAAAAAAAT4/2adn-QWHhKc/s320/_DSC0028.JPG" width="214" /></a></div>
<br />
<div class="Standard">
<span lang="EN-CA">The beer was actually quite nice, I wasn't
sure about a pumpkin ale, but I liked it! The wine too was a nice surprise.....I'm
developing a taste for white, and this was nice, crisp and refreshing.</span></div>
<div class="Standard">
<br /></div>
<div class="Standard">
<b><span lang="EN-CA">The Menu<o:p></o:p></span></b></div>
<div class="Standard">
<span lang="EN-CA">Appetizer: Oysters on the half shell while
sipping on Pumpkin Ale. I even found Kumamoto Oysters, harvested in the Pacific
Northwest, USA.....perhaps they even came from Oregon?</span></div>
<div class="Standard">
<span lang="EN-CA">The Main: Golden Chanterelle Mushroom Soup
and Pumpkin Ale and Shallot mussels</span></div>
<div class="Standard">
<span lang="EN-CA">Dessert: Pear & Hazelnut Crisp</span></div>
<div class="Standard">
<br /></div>
<div class="Standard">
<span lang="EN-CA"><br /></span></div>
<div class="Standard">
<span lang="EN-CA"><br /></span></div>
<div class="Standard">
<br /></div>
<div class="Standard">
<br /></div>
<div class="Standard">
The Recipes:</div>
<div class="Standard">
<br /></div>
<div class="Standard">
<b><span lang="EN-CA">Golden Chanterelle Mushroom Soup<o:p></o:p></span></b></div>
<div class="Standard">
<span lang="EN-CA">Found the main recipe on cdkitchen.com I'll
share that recipe, and make notes of the changes I had to make. The first one
being, just how was I supposed to find (and afford!) 1 ¾ pounds of chanterelle
mushrooms in Kingston, in January? Instead of the amount called for in this
recipe, I used 4 cups sliced mixed mushrooms (oyster, white and cremini) and 2
packages of dried chanterelles. Each package produced about 7oz and cost $4.I
don't want to do the math, but I would
have had to buy A LOT of the dried packages to make up 1 ¾ lbs. For the broth,
I used the venison broth Shawn made. THAT is a whole other story.....one I'll
tell in my other blog........it's coming soon. This soup produced a rich,
earthy flavour.</span></div>
<div class="Standard">
<br /></div>
<div class="Standard" style="margin-left: 0in; mso-list: l1 level1 lfo1; text-indent: 0in;">
<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><b><span lang="EN-CA">½ </span></b><span lang="EN-CA">cup olive oil (I used about ¼ cup)</span></div>
<div class="Standard" style="margin-left: 0in; mso-list: l1 level1 lfo1; text-indent: 0in;">
<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">1 ¾ pounds chanterelle mushrooms</span></div>
<div class="Standard" style="margin-left: 0in; mso-list: l1 level1 lfo1; text-indent: 0in;">
<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">½ pound white mushrooms,
chopped</span></div>
<div class="Standard" style="margin-left: 0in; mso-list: l1 level1 lfo1; text-indent: 0in;">
<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">2 large celery stalks, chopped</span></div>
<div class="Standard" style="margin-left: 0in; mso-list: l1 level1 lfo1; text-indent: 0in;">
<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">2 medium leeks, chopped</span></div>
<div class="Standard" style="margin-left: 0in; mso-list: l1 level1 lfo1; text-indent: 0in;">
<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">½ cup shallots, sliced</span></div>
<div class="Standard" style="margin-left: 0in; mso-list: l1 level1 lfo1; text-indent: 0in;">
<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">4 large garlic cloves, thinly
sliced</span></div>
<div class="Standard" style="margin-left: 0in; mso-list: l1 level1 lfo1; text-indent: 0in;">
<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">3 quarts strong chicken stock
(I used about 6 cups of venison stock & 2 cups of mushroom soaking liquid)</span></div>
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</span></span><!--[endif]--><span lang="EN-CA">3 fresh thyme sprigs, or 1 tsp
dried</span></div>
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</span></span><!--[endif]--><span lang="EN-CA">2 bay leaves</span></div>
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</span></span><!--[endif]--><span lang="EN-CA">salt & pepper</span></div>
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</span></span><!--[endif]--><span lang="EN-CA">inner leaves of one bunch of
celery, chopped</span></div>
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<br /></div>
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<span lang="EN-CA">In a heavy-bottomed 4-quart saucepan (I used
my beautiful new Le Creseut I got for Christmas!) heat olive oil. Add
mushrooms, stirring for about 5 minutes. Add celery, leeks, shallots and garlic
stirring until all vegetable juice has evaporated and mushrooms start to brown,
approximately 15 minutes. Add stock, stir, add thyme and bay leaf. Bring to a
boil, reduce to simmer for 60-90 minutes.</span></div>
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<span lang="EN-CA">Remove from heat and cool. Blend most of the
soup your favourite way (If you don't have a hand held submersible blender, you
should ask someone to get you one!) Season with salt & pepper. Garnish with
celery leaves.</span></div>
<div class="Standard">
<span lang="EN-CA">A side note: we told the boys the soup was
made with venison (not a lie......if we told them it was made with mushrooms,
they would have said it was yucky) They tasted, and loved! Even after we told
them that it was mushroom soup, and the chunks they ate were not venison, they
still had seconds!</span></div>
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<br /></div>
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<b><span lang="EN-CA">Pear Hazelnut Crisp<o:p></o:p></span></b></div>
<div class="Standard">
<span lang="EN-CA">Shawn really likes my apple crisp (and I
don't just think he's saying that because he has to) But, my crisp calls for
wheat flour, and he is not eating wheat.
This recipe I made up totally on my own, based on my apple crisp recipe, that I
probably learned from my Mom.</span></div>
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<br /></div>
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<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">6 pears, peeled and sliced</span></div>
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<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">1 cup oats</span></div>
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<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">¾ cup brown sugar</span></div>
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<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">¼ cup rice flour</span></div>
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<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">½ toasted hazelnuts; grind them
up in a coffee grinder or food processor until you get a flour like consistency</span></div>
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<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">½ butter, chopped into ½ pieces</span></div>
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<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">handful of toasted hazelnuts,
coarsely chopped</span></div>
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<br /></div>
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<a href="http://3.bp.blogspot.com/-pR0vOA4QldE/UQrIbHd6j3I/AAAAAAAAAUM/vZiP9ZLKBpw/s1600/_DSC0036.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/-pR0vOA4QldE/UQrIbHd6j3I/AAAAAAAAAUM/vZiP9ZLKBpw/s320/_DSC0036.JPG" width="320" /></a></div>
<br />
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<span lang="EN-CA">Arrange pears in bottom of a baking dish. In
another bowl, combine oats, sugar, rice flour and hazelnut flour. With your
hands, work the butter in, until you have a nice crumbly “mess” with small bits
of butter showing, but all dry ingredients are incorporated. Spread crumble
over pears, and sprinkle chopped hazelnuts on top. Bake at 350F for 30-45
minutes, depending on how crunchy (or mushy) you like the pears. A bit of bite
to them is nice; the top should be nicely browned.</span></div>
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Anonymoushttp://www.blogger.com/profile/12788961700177497308noreply@blogger.com0tag:blogger.com,1999:blog-4366454772577845286.post-54294355054454797962013-01-24T05:24:00.000-08:002013-01-24T05:24:02.621-08:00YugoslaviaI was a good high school student. Rarely did
I skip class, I always did my homework,
joined clubs (I wasn't much of an athlete; was always given the position
of “manager”) and was respectful to my teachers. Much of my behaviour was
because of my mother.....I was too afraid of her wrath if I strayed (those of you who went to high school
with me can vouch for all of the above statements, including the one about my
mother!) I got pretty good grades, and I worked hard for them. So, I still
can't figure out just how I managed to miss the fact that Yugoslavia is no
longer a country. I should have learned this is either geography, or at least
world issues. Well, I guess the map in the kids room is a few years old!<br />
<div class="Standard">
<br /></div>
<div class="Standard">
<span lang="EN-CA">Researching this meal was a bit challenging,
as there is very little on the Internet regarding Yugoslavian cuisine. So we
then looked at the 6 countries that make up the old Yugoslavia (Macedonia,
Croatia, Slovenia, Serbia, Bosnia and M....)
for some inspiration. Here is the menu we put together:</span></div>
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<span lang="EN-CA">Appetizer: Cevapici with Ajvar the one
“classic” Yugoslavian dish I was able to find.</span></div>
<div class="Standard">
<span lang="EN-CA">Main Course: Leskovaccka Muchkalica (Pork & Paprika stew)</span></div>
<div class="Standard">
<span lang="EN-CA">Dessert: Tufahije (Bosnian Poached Apple)</span></div>
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<br /></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-UUHpJdlfXiI/UQE1A1lMaJI/AAAAAAAAATE/umtUsXwBTZM/s1600/_DSC0079.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://1.bp.blogspot.com/-UUHpJdlfXiI/UQE1A1lMaJI/AAAAAAAAATE/umtUsXwBTZM/s200/_DSC0079.JPG" width="200" /></a></div>
<span lang="EN-CA">Even harder than researching the meal, was
finding something to drink! After harassing the good folks at 3 different
LCBO's (and discovering their on line search engine, complete with inventory
and location) I was able to find a wine from both Croatia & Macedonia. I
also splurged on a on a treat from Serbia, Stara Sokolova Medovina; a plum
& honey liqueur that “strikes a perfect chord between the honey of the
Mediteranean and plum brandy. Every sip opens with the bright, natural
sweetness of honey and is filled in by the full, fruity base of the underlying
spirit” It was very nice with dessert, and I enjoyed another couple of sips in
a hot bubble bath days later.</span></div>
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<br /></div>
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<b><span lang="EN-CA">The Recipies<o:p></o:p></span></b></div>
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<br /></div>
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<b><span lang="EN-CA">Cevapcici-</span></b><span lang="EN-CA">
Basically a skin-less sausage made up of a combination of meats. I found a few
different recipes and merged them together to come up with this:</span></div>
<div class="Standard" style="margin-left: 0in; mso-list: l1 level1 lfo1; text-indent: 0in;">
<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">1lb ground pork</span></div>
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<!--[if !supportLists]--><a href="http://4.bp.blogspot.com/-lLWO7Wd9Gm0/UQE0_TomVQI/AAAAAAAAAS0/1GGjrnVzOJI/s1600/_DSC0075.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="http://4.bp.blogspot.com/-lLWO7Wd9Gm0/UQE0_TomVQI/AAAAAAAAAS0/1GGjrnVzOJI/s200/_DSC0075.JPG" width="200" /></a><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">1lb ground beef</span></div>
<div class="Standard">
<span lang="EN-CA">(use any combination of meats you'd like,
lamb was in many of the recipes I came across)</span></div>
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<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">1 minced onion</span></div>
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<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">3-4 cloves minced garlic</span></div>
<div class="Standard" style="margin-left: 0in; mso-list: l2 level1 lfo2; text-indent: 0in;">
<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">handful of minced fresh parsley</span></div>
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<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">1 tsp baking soda</span></div>
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<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">1 egg, beaten</span></div>
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<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">½ tsp each: paprika, cayenne
pepper, garlic powder, salt, pepper</span></div>
<div class="Standard">
<span lang="EN-CA">Combine all ingredients. Shape the meat into
finger like sausages, about 4” long. Refrigerate for at least 1 hour.</span></div>
<div class="Standard">
<span lang="EN-CA">Heat some oil in a large non-stick pan. Cook
sausages, turning until done. Many recipes called for cooking on the grill,
which I would have done if it wasn't winter.</span></div>
<div class="Standard">
<span lang="EN-CA">Serve as an appetizer with a side of Ajvar
for dipping (which we did) Would also be nice in a pita with the Ajvar,
lettuce, onion and sour cream or tzatziki.</span></div>
<div class="Standard">
<a href="http://1.bp.blogspot.com/-xRgcT32LjE4/UQE0_y6PLdI/AAAAAAAAAS8/1LfiWS48TzQ/s1600/_DSC0083.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://1.bp.blogspot.com/-xRgcT32LjE4/UQE0_y6PLdI/AAAAAAAAAS8/1LfiWS48TzQ/s200/_DSC0083.JPG" width="200" /></a></div>
<div class="Standard">
<b><span lang="EN-CA"><br /></span></b>
<b><span lang="EN-CA"><br /></span></b>
<b><span lang="EN-CA"><br /></span></b>
<b><span lang="EN-CA"><br /></span></b>
<b><span lang="EN-CA"><br /></span></b>
<b><span lang="EN-CA"><br /></span></b>
<b><span lang="EN-CA"><br /></span></b>
<b><span lang="EN-CA"><br /></span></b>
<b><span lang="EN-CA">Ajvar</span></b><span lang="EN-CA">- this
was like a cross between baba ghanoush & roasted red pepper dip</span></div>
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<span lang="EN-CA"></span></div>
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<br /></div>
<div class="Standard" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-CA" style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">2 large eggplants, about 3 pounds</span><span style="text-indent: -0.25in;"> </span></div>
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<!--[if !supportLists]--><span lang="EN-CA" style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">6 large red bell peppers<o:p></o:p></span></div>
<div class="Standard" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-CA" style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">Salt and black pepper<o:p></o:p></span></div>
<div class="Standard" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-CA" style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">1 garlic clove, finely chopped<o:p></o:p></span></div>
<div class="Standard" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-CA" style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">Juice of 1 lemon<o:p></o:p></span></div>
<div class="Standard" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-CA" style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">1/2 cup good-quality olive oil<o:p></o:p></span></div>
<div class="Standard" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-CA" style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">1 tablespoon finely chopped parsley (optional)<o:p></o:p></span></div>
<div class="Standard">
<br /></div>
<div class="Standard">
<span lang="EN-CA">Heat oven
to 475 degrees. Place washed eggplants and peppers on a baking sheet with a lip
to catch any juices, and roast until their skins blister and turn black, about
30 minutes. <o:p></o:p></span></div>
<div class="Standard">
<br /></div>
<div class="Standard">
<span lang="EN-CA">Place
roasted vegetables in a paper bag and let them steam for 10 minutes. <o:p></o:p></span></div>
<div class="Standard">
<br /></div>
<div class="Standard">
<span lang="EN-CA">Peel off
and discard blackened skins, stems and seeds. In a large bowl, mash or chop
vegetables, depending on how smooth or chunky you like your ajvar. Season to
taste with salt and pepper. Add garlic and lemon juice, and drizzle in oil,
stirring constantly. <o:p></o:p></span></div>
<div class="Standard">
<br /></div>
<div class="Standard">
<span lang="EN-CA">Transfer
to a glass dish and sprinkle with chopped parsley for garnish, if desired.
Store covered and refrigerated for up to 1 week.<o:p></o:p></span></div>
<br />
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<br /></div>
<div class="Standard">
<b><span lang="EN-CA">Tufahije-</span></b><span lang="EN-CA">
Bosnian Poasched Apples</span></div>
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</div>
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<a href="http://1.bp.blogspot.com/-nOQz2mbREwU/UQE1hYRtbeI/AAAAAAAAATU/clOpcG5_vO4/s1600/_DSC0093.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-nOQz2mbREwU/UQE1hYRtbeI/AAAAAAAAATU/clOpcG5_vO4/s320/_DSC0093.JPG" width="214" /></a></div>
<span lang="EN-CA">I found this recipe on about.com; it is from
chef Julia Jaksic, a New York City chef of Croatian-American descent. The dessert
is popular in parts of the Balkan where it was introduced during Ottoman rule,
but is originally from Persia. Whereever it came from, it sure was delicious!
And I got to buy a new kitchen tool to do it right, an apple corer......or as
Fin calls it “the apple core gun” How have I lived without this tool?</span></div>
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<br /></div>
<div class="Standard" style="margin-left: 0in; mso-list: l0 level1 lfo3; text-indent: 0in;">
<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">6 golden Deliciuos apples,
peeled and cored</span></div>
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<!--[if !supportLists]--><span lang="EN-CA" style="font-family: OpenSymbol; mso-bidi-font-family: OpenSymbol; mso-fareast-font-family: OpenSymbol;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">2 cups suger</span></div>
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</span></span><!--[endif]--><span lang="EN-CA">2 cups water, or enought to
cover apples</span></div>
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</span></span><!--[endif]--><span lang="EN-CA">¼ cup ground hazelnuts (I used
pecans, as that what was in the cupboard)</span></div>
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</span></span><!--[endif]--><span lang="EN-CA">2 tbsp creme fraiche or Greek
style yogurt</span><br />
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</span></span><span lang="EN-CA" style="text-indent: 0in;">whipped cream</span></div>
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<b><span lang="EN-CA">Apples: </span></b><span lang="EN-CA">In a
saucepan large enough to hold all the apples, mix together sugar, lemon juice
and water. Add apples, weighing them down with a plate on top. Make sure apples
are completely covered with liquid. Simmer on medium heat until apples are
tender, but not mushy, about 15 minutes. Carefully remove them from the water,
and place them on a rack to cool. Reserve the poaching liquid.</span></div>
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<b><span lang="EN-CA">Filling</span></b><span lang="EN-CA">: In a
medium bowl, stir together nuts, cinnamon and yogurt until smooth. Fill the
cooled apples with this mixture.</span></div>
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<b><span lang="EN-CA">To serve: </span></b><span lang="EN-CA">Pour
reserved poaching liquid over apples, and top with whipped cream. Yum!<b><o:p></o:p></b></span></div>
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Anonymoushttp://www.blogger.com/profile/12788961700177497308noreply@blogger.com0tag:blogger.com,1999:blog-4366454772577845286.post-54276807341468248552013-01-14T08:13:00.001-08:002013-01-14T08:13:08.959-08:00New Zealand<br />
<div class="MsoNormal">
Wow, December can really mess up your
routines!! It's been awhile since we've taken a “culinary trip”, and I can't
remember where we are supposed to travel to next. It's been on my mind, but I pushed it aside
to go out for another ski over the Christmas holidays (we got the boys
skiing!!!) but as we were skiing it came to me, we would do New Zealand! OK,
how did I get from skiing (cross country at that) to New Zealand? Well, here's
the route I took:</div>
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<a href="http://4.bp.blogspot.com/-jUDLIFGVgws/UPQtl7KSXmI/AAAAAAAAASE/joxaKNlDzA8/s1600/_DSC0014.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-jUDLIFGVgws/UPQtl7KSXmI/AAAAAAAAASE/joxaKNlDzA8/s200/_DSC0014.JPG" width="133" /></a></div>
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<span lang="EN-CA">We were getting dressed into our Icebreaker
(a wonderful merino wool clothing and base layer company, from you guessed it
New Zealand)) and it occurred to me that
my order was due when I returned to work. (for those of you who don't know what
I do to earn money, I buy (among other things) for Trailhead, an outdoor store
in Kingston) Thinking of work made me think of wine; well at least the bottle
of New Zealand wine sitting in the wine rack given to me by my Icebreaker rep.
Thinking of that wine made me think of the bag of lamb Shawn received as a birthday
present. (That's another story: one of the guys we curled with knew that we
liked to cook, and on Shawn's birthday, which fell on a curling night, he
presented Shawn with a bag or organic lamb that he raised himself.....really
what guy wouldn't love a bag of meat for his birthday?...ok maybe a vegetarian)
Anyway, thinking of that lamb and wine reminded me we needed a plan for dinner
that night.....and well you can probably put it all together now!</span></div>
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<span lang="EN-CA">We marinated the lamb in red wine, (not the
New Zealand Flying Kiwi, but some home brew given to us by our neighbour)garlic
& rosemary.</span></div>
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<span lang="EN-CA">When researching for this dinner, I learned
that Kumara is a staple, and was delighted to learn that Kumara was the Maori
word for sweet potato, which we are all a fan of in this house. And we happened
to have some (which no one gave or grew for us, theses came from the grocery
store) I found a recipe for Kumara Salad. It was a way I had never prepared
sweet potato before, and I am happy to report it got rave reviews. The vinegar
offsets some of the sweetness, which was quite nice.</span></div>
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<a href="http://1.bp.blogspot.com/-4AUAnkGgggk/UPQtlaxD6kI/AAAAAAAAAR8/jWhgFMruj_s/s1600/_DSC0015.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://1.bp.blogspot.com/-4AUAnkGgggk/UPQtlaxD6kI/AAAAAAAAAR8/jWhgFMruj_s/s200/_DSC0015.JPG" width="200" /></a></div>
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<span lang="EN-CA">The recipe is below. For dessert, I made
Pavlova. I know that I had already made this when we were “in” Australia, but
considering there is debate as to the origins of this dessert, I thought it fitting
to make it again. Besides, it is wheat free, and delicious!!</span></div>
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<span lang="EN-CA">After the lamb had marinated, Shawn decided
to cook it over the open fire......a very yummy choice.</span></div>
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<a href="http://3.bp.blogspot.com/-P6KYGUwbreE/UPQtpV6O9OI/AAAAAAAAASM/pfp42qhVlGQ/s1600/_DSC0018.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://3.bp.blogspot.com/-P6KYGUwbreE/UPQtpV6O9OI/AAAAAAAAASM/pfp42qhVlGQ/s200/_DSC0018.JPG" width="200" /></a></div>
<a href="http://3.bp.blogspot.com/-AHWRKQlPlD0/UPQtqz-f4UI/AAAAAAAAASc/Yeiw5U120gc/s1600/_DSC0023.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://2.bp.blogspot.com/-DhnJfP3HhV4/UPQtqO-CPfI/AAAAAAAAASU/YM2ZXzSUn-Q/s1600/_DSC0025.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://2.bp.blogspot.com/-DhnJfP3HhV4/UPQtqO-CPfI/AAAAAAAAASU/YM2ZXzSUn-Q/s200/_DSC0025.JPG" width="200" /></a><img border="0" height="133" src="http://3.bp.blogspot.com/-AHWRKQlPlD0/UPQtqz-f4UI/AAAAAAAAASc/Yeiw5U120gc/s200/_DSC0023.JPG" width="200" /><br />
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<span lang="EN-CA">Kumara Salad</span></div>
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<span lang="EN-CA">3 sweet potatoes, peeled and sliced into 1”
pieces</span></div>
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<span lang="EN-CA">3 tbs vegetable oil</span></div>
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<span lang="EN-CA">4 slice of bacon, diced</span></div>
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<span lang="EN-CA">1 red onion, thinly sliced</span></div>
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<span lang="EN-CA">3 cloves garlic, minced</span></div>
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<span lang="EN-CA">½ cup white vinegar</span></div>
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<span lang="EN-CA">¼ cup olive oil</span></div>
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<span lang="EN-CA">¼ sugar</span></div>
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<span lang="EN-CA">¼ cup parsley</span></div>
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<div class="MsoNormal" style="margin-left: 0in; mso-list: l0 level1 lfo1; text-indent: 0in;">
<!--[if !supportLists]--><span lang="EN-CA">1.</span><!--[endif]--><span lang="EN-CA">Cook sweet potato in boiling water for about 8 minutes, you should
be able to stick a fork in them, but still feel some resistance. Drain and cool</span></div>
<div class="MsoNormal" style="margin-left: 0in; mso-list: l0 level1 lfo1; text-indent: 0in;">
<!--[if !supportLists]--><span lang="EN-CA">2.</span><!--[endif]--><span lang="EN-CA">In a bowl, toss the potatoes with salt, pepper and vegetable oil.
Grill them for 3-5 minutes until well browned. (we did them over the fire, if
you don't have that, use your BBQ)</span></div>
<div class="MsoNormal" style="margin-left: 0in; mso-list: l0 level1 lfo1; text-indent: 0in;">
<!--[if !supportLists]--><span lang="EN-CA">3.</span><!--[endif]--><span lang="EN-CA">In a large pan over medium heat, cook bacon until they start to
crisp, remove to paper towels.</span></div>
<div class="MsoNormal" style="margin-left: 0in; mso-list: l0 level1 lfo1; text-indent: 0in;">
<!--[if !supportLists]--><span lang="EN-CA">4.</span><!--[endif]--><span lang="EN-CA">Pour out about half of the fat, add onions and cook for a couple of
minutes, then add garlic and cook for a few more. You don't want anything
burnt, just nicely browned, caramelised would be tasty! Remove pan from heat
and stir in vinegar, olive oil, sugar and bacon. Salt & pepper to taste.</span></div>
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<!--[if !supportLists]--><span lang="EN-CA">5.</span><!--[endif]--><span lang="EN-CA">In a large serving dish, place your kumara, and toss with bacon mixture, sprinkle with parsley and serve!</span></div>
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<span lang="EN-CA">OK.....blog is written, floor is vacuumed,
load of laundry in and there a 4 hours before the kids get off the bus. I'm
putting on some Icebreaker and going for a ski!!</span></div>
Anonymoushttp://www.blogger.com/profile/12788961700177497308noreply@blogger.com1tag:blogger.com,1999:blog-4366454772577845286.post-46514256645928738082012-12-09T08:16:00.002-08:002012-12-09T08:16:42.840-08:00Afganistan<span style="font-family: inherit;">There were SO many options when planing
this meal.....I wanted to invite like 10 people over. But it is Wednesday, not
the easiest day to find dinner guests. In fact, you may be wondering why on
earth would we be cooking up an elaborate meal on a Wednesday. It's simple, I
am Wonder Women. Well, truth be told, I only work 4 days a week, and get
Wednesday off. But, I'd like to think of myself as Wonder Women. Not the gal
with the great hair who can pull off bikini bottoms and a belt every day (I
couldn't do that ANY day) but just your average, run of the mill working
mother. You know what I'm talking about.....you are Wonder Women too, or
married to her, or will be married to her one day, and you are her son or
daughter, or will join the ranks of Wonder Women one day too. So, thank the
Wonder Women in your life (thanks Mom and mom-in-law), you both rock!) </span><br />
<div class="MsoNormal">
<span lang="EN-CA" style="font-family: inherit;">Sorry, I got a little side tracked there.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Being a Muslim country, there isn't a national "drink", so we took a liberty here, and made some Pomegranate Martini's. </span><br />
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<a href="http://3.bp.blogspot.com/-Yk5kF1tshls/UMSzUHnUxtI/AAAAAAAAAPc/EXGRyygMY_A/s1600/_DSC0049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Yk5kF1tshls/UMSzUHnUxtI/AAAAAAAAAPc/EXGRyygMY_A/s320/_DSC0049.JPG" width="214" /></span></a></div>
<span style="font-family: inherit;"><br />
<span lang="EN-CA">The menu:</span></span></div>
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<span style="font-family: inherit;"> </span><br />
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<span lang="EN-CA" style="font-family: inherit;">We started with Boulanee, basically a meat
and potato filled pastry ( that Fintan enjoyed for the rest of the week in is
lunch box, score 1!!)</span><br />
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<a href="http://4.bp.blogspot.com/-INyRpShg47s/UMSziicYB7I/AAAAAAAAAPk/lliP1AneSUA/s1600/_DSC0051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="214" src="http://4.bp.blogspot.com/-INyRpShg47s/UMSziicYB7I/AAAAAAAAAPk/lliP1AneSUA/s320/_DSC0051.JPG" width="320" /></span></a></div>
<span lang="EN-CA" style="font-family: inherit;"><br /></span></div>
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<span lang="EN-CA" style="font-family: inherit;">For the main we had Afghanistan's National
Dish, Qabili Palau and Lamb with Spinach.</span></div>
<div class="MsoNormal">
<span lang="EN-CA" style="font-family: inherit;">For dessert, we made Firnee (a cardamom
flavoured custard) and Brides Fingers (kind of like Baklava)</span></div>
<div class="MsoNormal">
<span lang="EN-CA" style="font-family: inherit;">We didn't care for the Firnee, but the
fingers were tasty.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-CA" style="font-family: inherit;">I will leave you with the recipes for the
Boulanee, the Qabili Palau, and the
Brides Fingers.</span><br />
<span style="font-family: inherit;"><span lang="EN-CA"><br /></span>
<span lang="EN-CA">Boulanee</span></span><br />
<span style="font-family: inherit;"><span lang="EN-CA"></span><br /></span>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-CA" style="font-family: inherit;">·
<!--[endif]-->1 package square egg roll wrappers <o:p></o:p></span></div>
<span lang="EN-CA" style="font-family: inherit;">
</span><br />
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<!--[if !supportLists]--><span lang="EN-CA" style="font-family: inherit;">·
<!--[endif]-->Vegetable oil <o:p></o:p></span></div>
<span lang="EN-CA"><span style="font-family: inherit;">
</span><div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: inherit;">·
<!--[endif]-->1 cup mashed potatoes <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;">·
<!--[endif]-->½ tsp salt <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;">·
<!--[endif]-->½ tsp coriander <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: inherit;">·
<!--[endif]-->½ tsp cayenne pepper <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;">·
<!--[endif]-->½ bunch chopped cilantro <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;">·
<!--[endif]-->4 green onions, chopped <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;">·
<!--[endif]-->1 lb ground beef <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;">·
<!--[endif]-->½ tsp freshly ground black pepper</span></div>
<ol start="1" type="1">
<li class="MsoNormal"><span lang="EN" style="font-family: inherit;">Add salt coriander, cayenne pepper, cilantro and green onion to mashed potatoes and mix. <o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN" style="font-family: inherit;">Brown ground beef with pepper,salt and coriander. <o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN" style="font-family: inherit;">Mix ground beef with mashed potatoes.
Let cool. <o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN" style="font-family: inherit;">Take an
egg roll wrapper and place a spoon full of filling in the middle. <o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN" style="font-family: inherit;">Wet the edges
of the wrapper and close, making a triangle. <o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN" style="font-family: inherit;">Fold the ends
of the triangle into the pastry, making a small envelope. Flatten with
your hand. <o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN" style="font-family: inherit;">Heat oil and
fry the boulanee until brown on both sides, about 4–5 minutes.</span></li>
</ol>
<div>
<span style="font-family: inherit;">Qabili Palau</span></div>
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<a href="http://1.bp.blogspot.com/-Q3Y_wDxwSEg/UMSy2eqQu6I/AAAAAAAAAPI/mMSYlw4jgjI/s1600/_DSC0043.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="214" src="http://1.bp.blogspot.com/-Q3Y_wDxwSEg/UMSy2eqQu6I/AAAAAAAAAPI/mMSYlw4jgjI/s320/_DSC0043.JPG" width="320" /></span></a></div>
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<a href="http://4.bp.blogspot.com/-X_UHvalh4Nw/UMS0AnChFbI/AAAAAAAAAP4/dFp6V64eAHU/s1600/_DSC0058.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="214" src="http://4.bp.blogspot.com/-X_UHvalh4Nw/UMS0AnChFbI/AAAAAAAAAP4/dFp6V64eAHU/s320/_DSC0058.JPG" width="320" /></span></a></div>
<div>
<span style="font-family: inherit;">This was a super yummy rice dish, enjoyed by all of us, more than once! I found the recipe on this blog</span></div>
<div>
<a href="http://www.afghancooking.net/afghan-culture-unveiled/2011/01/afghanistans-national-dish-qabili-palau.html" target="_blank"><span style="font-family: inherit;">Afghan Culture Unveiled</span></a></div>
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<span style="font-family: inherit;">Thank you!</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Brides Fingers</span></div>
<div>
<span style="font-family: inherit;">Similar to Baklava, but super easy to assemble, Shawn "cheated" tonight, as there is wheat in the phyllo.</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<div class="MsoNormal">
<span style="font-family: inherit;">1/2 package (16 oz.) frozen phyllo dough,
completely defrosted<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1/4 cup unsalted butter, melted (optional)</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">¼-1/2 cup liquid honey</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Filling:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1/2 cup almonds or pistachios,
pulverised in food processor with<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1/3 cup sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Glaze:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1 egg, beaten<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<b><span style="font-family: inherit;">Directions<o:p></o:p></span></b></div>
<ol start="1" type="1">
<li class="MsoNormal"><span style="font-family: inherit;">Combine the filling ingredients.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: inherit;">Preheat the oven to 375 degrees F. Grease 1 or 2
baking sheets.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: inherit;">Cut the phyllo in half crosswise and again in half,
stacking the covering with a slightly dampened towel to prevent drying.
Lay 2 rectangles on your work surface with the shorter sides facing you,
and brush lightly with melted butter.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: inherit;">Place a rounded tablespoon of the filling in a line
across the shorter side of filo that faces you. Fold the longer edges of
the pastry inward, sealing in the sides of the filling, and roll the
pastry up from the short side, forming a fat cigar shape. Place on the
baking sheet with the cut edge down. Repeat with remaining dough.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: inherit;">Brush the tops of the pastries lightly with a bit of
beaten egg and sprinkle with sugar.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: inherit;">Bake for 15 to 20 minutes, until golden brown.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: inherit;">Dip the warm fingers into honey and arrange on a
serving tray. Serve at room temperature.</span></li>
</ol>
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<div>
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</div>
<div>
<br /></div>
</span></div>
Anonymoushttp://www.blogger.com/profile/12788961700177497308noreply@blogger.com0tag:blogger.com,1999:blog-4366454772577845286.post-35337019935421494622012-11-26T12:17:00.003-08:002012-11-26T12:17:57.950-08:00Nunavet<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="http://3.bp.blogspot.com/-zhESJsIudxg/UK4tX4weDOI/AAAAAAAAAM4/iq6F-6P1R9M/s1600/_DSC0002.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/-zhESJsIudxg/UK4tX4weDOI/AAAAAAAAAM4/iq6F-6P1R9M/s320/_DSC0002.JPG" width="320" /></a><span lang="EN-CA">There is some Arctic Char living in our
freezer, not 1, not even 2 but I believe there are 4. A friend of ours, who
spends time up in Baffin Island has befriended some fishermen. And fortunately
for us, this friend does not own a freezer (he's a bit of a nomad)</span></div>
<div class="MsoNormal">
<span lang="EN-CA">After some communication with another
friend living in the way North we devised a menu around “our” Arctic Char. The
considerations were based on traditional foods (the char, blueberries, and
bannock) and what they can actually get up there. And by get up there, I refer
to the fact that their groceries must be able to withstand being flown, dropped
out of planes and manhandled often.</span></div>
<div class="MsoNormal">
<span lang="EN-CA">We took 2 of the char out of the freezer ,
with one we stuffed it with some chopped onion & garlic, seasoned with salt
& pepper, wrapped it in foil and baked it for about an hour. We made a
Blueberry Balsamic sauce for it (it didn't need it) and served with roasted potatoes & carrots. </span></div>
<div class="MsoNormal">
<span lang="EN-CA">We finished our meal with bannock and home
made jam.</span></div>
<br />
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<br />
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<div class="MsoNormal">
<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-CA">To make bannock:</span></div>
<div class="MsoNormal">
<span lang="EN-CA">4 cups white flour</span></div>
<div class="MsoNormal">
<a href="http://3.bp.blogspot.com/-3Qfp0ZN8jmQ/UK4vkJuHlmI/AAAAAAAAAOU/UIQGlH_EDkU/s1600/_DSC0023.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/-3Qfp0ZN8jmQ/UK4vkJuHlmI/AAAAAAAAAOU/UIQGlH_EDkU/s320/_DSC0023.JPG" width="320" /></a><span lang="EN-CA">2 tbsp baking powder</span></div>
<div class="MsoNormal">
<span lang="EN-CA">2 tsp salt</span></div>
<div class="MsoNormal">
<span lang="EN-CA">½ cup vegetable oil or lard</span></div>
<div class="MsoNormal">
<span lang="EN-CA">4 cups water</span></div>
<div class="MsoNormal">
<span lang="EN-CA">¼ cup powdered milk</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-CA">Mix all dry ingredients. Cut in the lard
with 2 knives. Make a well, and then slowly pour in water until mixture becomes
doughy. From here, you can make little balls and flatten them on a cookie sheet
and bake for about ½ hour. You can also wrap bits of dough around sticks and
roast over them over a fire. This time, we chose to pan fry them in oil.....we
set the fire alarm off twice doing it this way, but it was well worth it!</span></div>
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<br />
<div class="MsoNormal">
<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-CA">We worked hard at eating a lot of the char,
but alas between the 4 of us we didn't make a big dent. The heads, tails and
bones of both char went into the big soup pot.....and we ended up with a big
yummy pot of chowder.....which we called “Arctic Char-der” We dined on this
chowder for the next 3 meals.</span></div>
<div class="MsoNormal">
<span lang="EN-CA">With some of the meat from the baked fish,
we made fish cakes, well enjoyed by all 5 of us (we ran out of cat
food, so Cyrus got a taste for a couple of meals)</span></div>
<div class="MsoNormal">
<span lang="EN-CA">But, the highlight of our Char experience,
was when Shawn fired up the smoker, sliced the char, used the last little bit
of our own maple syrup for a glaze, and smoked it.....</span></div>
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<br />
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<div class="MsoNormal">
<span lang="EN-CA"><br /></span></div>
Anonymoushttp://www.blogger.com/profile/12788961700177497308noreply@blogger.com0tag:blogger.com,1999:blog-4366454772577845286.post-75927464659664840292012-11-22T05:46:00.000-08:002012-11-22T05:46:47.792-08:00Jamaica<br />
<div class="MsoNormal">
<span lang="EN-CA">We're jammin' in Jamaica mon! So we threw
some Bob Marley on the stereo, made a blender of Hummingbird, nibbled on
coconut lime shrimp, grilled some Jerk Chicken with mango salsa with a side of
Rice & Peas(rice & red kidney beans cooked in coconut milk) and
finished with Toto. Was another fine tropical dinner on a cool fall evening.</span></div>
<div class="MsoNormal">
<br /></div>
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<div class="MsoNormal">
<span lang="EN-CA"><b>Hummingbird</b> (well, my interpretation of the
drink, based on ingredients in the kitchen already)</span></div>
<div class="MsoNormal">
<span lang="EN-CA">2 oz rum</span></div>
<div class="MsoNormal">
<span lang="EN-CA">2 oz Kaluha</span></div>
<div class="MsoNormal">
<span lang="EN-CA">2 oz milk</span></div>
<div class="MsoNormal">
<span lang="EN-CA">1 banana</span></div>
<div class="MsoNormal">
<span lang="EN-CA">6 strawberries</span></div>
<div class="MsoNormal">
<span lang="EN-CA">ice</span></div>
<div class="MsoNormal">
<span lang="EN-CA">Blend, pour drink!</span></div>
<div class="MsoNormal">
<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-CA"><b>Jerk Chicken</b></span></div>
<div class="MsoNormal">
<span lang="EN-CA">I used the recipe from the Looneyspoons
cookbooks......I have all 4 of them! Highly recommend them to any kitchen</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-CA">1/3 cup green onion</span></div>
<div class="MsoNormal">
<span lang="EN-CA">¼ cup lime juice</span></div>
<div class="MsoNormal">
<span lang="EN-CA">2 tbsp olive oil</span></div>
<div class="MsoNormal">
<span lang="EN-CA">2 tbsp sou sauce</span></div>
<div class="MsoNormal">
<span lang="EN-CA">2 tbsp honey</span></div>
<div class="MsoNormal">
<span lang="EN-CA">1 tbsp grated ginger root</span></div>
<div class="MsoNormal">
<span lang="EN-CA">2 clove minced garlic</span></div>
<div class="MsoNormal">
<span lang="EN-CA">2 jalapeno peppers, minced & seeded (I
used less to accommodate the boys palates)</span></div>
<div class="MsoNormal">
<span lang="EN-CA">2 tsp allspice</span></div>
<div class="MsoNormal">
<span lang="EN-CA">1 tsp thyme (I used fresh from the garden)</span></div>
<div class="MsoNormal">
<span lang="EN-CA">salt & pepper</span></div>
<div class="MsoNormal">
<span lang="EN-CA">½ tsp each cinnamon and nutmeg</span></div>
<div class="MsoNormal">
<span lang="EN-CA">Combine above ingredients for marinade,
pour into a large resealable plastic bag with chicken (I used legs, the recipe
called for 12 skinless, boneless thighs)</span></div>
<div class="MsoNormal">
<span lang="EN-CA">Let marinate overnight, and BBQ!</span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
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<b>Mango Salsa</b><br />
<div class="MsoNormal">
<span lang="EN-CA">1 large mango, peeled and diced</span></div>
<div class="MsoNormal">
<span lang="EN-CA">1 diced red pepper</span></div>
<div class="MsoNormal">
<span lang="EN-CA">½ cup minced red onion</span></div>
<div class="MsoNormal">
<span lang="EN-CA">1 jalapeno pepper, seeded and minced</span></div>
<div class="MsoNormal">
<span lang="EN-CA">2 tbsp each lime juice & cilantro</span></div>
<div class="MsoNormal">
<span lang="EN-CA">2 tsp sugar</span></div>
<div class="MsoNormal">
<span lang="EN-CA">1 tsp</span></div>
<div class="MsoNormal">
<span lang="EN-CA">olive oil</span></div>
<div class="MsoNormal">
<span lang="EN-CA">cumin & salt to taste</span></div>
<div class="MsoNormal">
<span lang="EN-CA">Combine all, let stand at room temperature
for 30 minutes before serving</span></div>
<div class="MsoNormal">
<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-CA"><b>Toto</b></span></div>
<div class="MsoNormal">
<span lang="EN-CA">This was a dense coconut cake that was
quite delicious, we served it with some sliced mango on the side. As Shawn is
not eating wheat, I substituted the flour for 1 cup soy flour + 1 cup ? Flour +
1 tsp xantham gum....result was good!</span></div>
<div class="MsoNormal">
<br /></div>
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<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-CA">1 cup sugar</span></div>
<div class="MsoNormal">
<span lang="EN-CA">2 cups flour</span></div>
<div class="MsoNormal">
<span lang="EN-CA">cinnamon & nutmeg (about 1 tsp each)</span></div>
<div class="MsoNormal">
<span lang="EN-CA">2 cups grated coconut ( I used a blend of
dried and fresh.....see below for tips on how to crack a coconut!)</span></div>
<div class="MsoNormal">
<span lang="EN-CA">2 tsp vanilla</span></div>
<div class="MsoNormal">
<span lang="EN-CA">¼ lb butter</span></div>
<div class="MsoNormal">
<span lang="EN-CA">½ cup milk</span></div>
<div class="MsoNormal">
<span lang="EN-CA">1 egg</span></div>
<div class="MsoNormal">
<span lang="EN-CA">lime zest form ½ lime</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-CA">In our trusty, and well loved Kitchen Aid
mixer</span></div>
<div class="MsoNormal">
<span lang="EN-CA">Cream butter & sugar</span></div>
<div class="MsoNormal">
<span lang="EN-CA">Sift in dry ingredients</span></div>
<div class="MsoNormal">
<span lang="EN-CA">Add lime & coconut</span></div>
<div class="MsoNormal">
<span lang="EN-CA">Add egg and vanilla</span></div>
<div class="MsoNormal">
<span lang="EN-CA">Slowly add milk, the end result is a fairly
stiff dough.</span></div>
<div class="MsoNormal">
<span lang="EN-CA">Spread mixture into a greased cake pan and
bake at 350 for about ½ hour.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-CA">My new sure fire method for cracking a
coconut: (I learned it from the Food Network Magazine.....I am addicted to
buying food magazines, I totally get hooked by the yummy covers, and the
promises of having all my lunchbox dilemmas solved....they have yet to be solved
by the way)</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-CA">1.<span style="font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">Poke the 3 eyes with a skewer
to find the one that is soft. Push the skewer through the soft eye, working it
to create a ½ inch hole</span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-CA">2.<span style="font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">Drain the water, you will have
to shake it quite a bit. You'll get about ½ cup coconut water (I used it to
cook my rice in)</span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-CA">3.<span style="font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">Hold the coconut with a towel,
and firmly tap with a hammer, turning as needed until the shell starts cracking
in half.</span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-CA">4.<span style="font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">Split the shell, then put
coconut cut-side down on a flat surface. Tap with hammer to loosen flesh.</span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-CA">5.<span style="font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">Carefully pry the flesh away
from the shell with a butter knife (this was the trickiest part)</span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-CA">6.<span style="font-size: 7pt;">
</span></span><!--[endif]--><span lang="EN-CA">Peel off any brown skin that
may be on the flesh.</span></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<span lang="EN-CA"><br /></span></div>
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Anonymoushttp://www.blogger.com/profile/12788961700177497308noreply@blogger.com0tag:blogger.com,1999:blog-4366454772577845286.post-29643225397697287612012-11-08T12:41:00.001-08:002012-11-09T10:59:38.379-08:00France<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-xW6XTDGi_Fg/UJgPxknwJRI/AAAAAAAAAK4/iMVkrKrfo9I/s1600/finnwine.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" rea="true" src="http://4.bp.blogspot.com/-xW6XTDGi_Fg/UJgPxknwJRI/AAAAAAAAAK4/iMVkrKrfo9I/s320/finnwine.JPG" width="211" /></a></div>
<span style="font-family: inherit;">So, we never actually landed on France.....but we had taken a break for a couple of weeks, and I needed to get back on track, and thought France would be a great pick!</span><br />
<span style="font-family: inherit;">SO many options for this menu.....considering how much my boys (I include my husband in this description) LOVE seafood, I decided on oysters to start, and Bouillabaisse for the main. </span><br />
<span style="font-family: inherit;">With the oysters on the half shell, I made a Mignonette,<span style="background-color: white; color: #333333; line-height: 18px;"> </span></span>an amazingly simple sauce for oysters. The peppercorns and
vinegar heighten their flavor without overwhelming the oyster's pleasing
brininess.<br />
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Mignonette<o:p></o:p></div>
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3 tbsp Black
peppercorns, coarsely ground <o:p></o:p></div>
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2-3 minced shallots<o:p></o:p></div>
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2/3 cup red or white wine vinegar (I used red)<o:p></o:p></div>
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pinch of salt<o:p></o:p></div>
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Mix all of the ingredients together in a small bowl and
chill well.</div>
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<a href="http://3.bp.blogspot.com/-Tm9gc9QL-gE/UJgPG7T_pGI/AAAAAAAAAKo/yKmqSJVFc5g/s1600/482916_10152131063670468_579216642_n.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" rea="true" src="http://3.bp.blogspot.com/-Tm9gc9QL-gE/UJgPG7T_pGI/AAAAAAAAAKo/yKmqSJVFc5g/s320/482916_10152131063670468_579216642_n.jpg" width="320" /></a></div>
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Of course, I had a baguette, some brie and wine! White with the oysters, and the red with the Bouillabaisse.</div>
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Mmmmm....the Bouillabaisse....for the stock I actually used stock I had made with the lobster shells from our Newfoundland stop (part of the reason I chose France for this stop, really wanted to use the stock!)</div>
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<a href="http://4.bp.blogspot.com/-Sv4Ms8UEMio/UJgPIzGpyhI/AAAAAAAAAKw/YAjLvi4SqBA/s1600/523755_10152131061260468_42995532_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" rea="true" src="http://4.bp.blogspot.com/-Sv4Ms8UEMio/UJgPIzGpyhI/AAAAAAAAAKw/YAjLvi4SqBA/s320/523755_10152131061260468_42995532_n.jpg" width="320" /></a></div>
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And for dessert.....Creme Brule! We devoured the entire dish, I think it was supposed to serve 6<br />
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<a href="http://4.bp.blogspot.com/-NdfpUzzq9TA/UJgPEe-quGI/AAAAAAAAAKg/L9LlFfhzLUU/s1600/304939_10152131061800468_645237996_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" rea="true" src="http://4.bp.blogspot.com/-NdfpUzzq9TA/UJgPEe-quGI/AAAAAAAAAKg/L9LlFfhzLUU/s320/304939_10152131061800468_645237996_n.jpg" width="320" /></a></div>
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6 egg yolks<o:p></o:p></div>
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6 tablespoons white sugar, divided<o:p></o:p></div>
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1/2 teaspoon vanilla extract<o:p></o:p></div>
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2 1/2 cups heavy cream<o:p></o:p></div>
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2 tablespoons brown sugar<o:p></o:p></div>
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DIRECTIONS:<o:p></o:p></div>
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</span></span><!--[endif]-->Preheat oven to 300 degrees F (150 degrees
C). </div>
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<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--> Beat egg
yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.</div>
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</span></span><!--[endif]--> Pour
cream into a saucepan and stir over low heat until it almost comes to boil.
Remove the cream from heat immediately. Stir cream into the egg yolk mixture;
beat until combined. </div>
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</span></span><!--[endif]--> Pour
cream mixture into the top of a double boiler. Stir over simmering water until
mixture lightly coats the back of a spoon; approximately 3 minutes. Remove
mixture from heat immediately and pour into a shallow heat-proof dish. </div>
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preheated oven for 30 minutes. Remove from oven and cool to room temperature.
Refrigerate for 1 hour, or overnight.
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oven to broil. </div>
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</span></span><!--[endif]--> In a
small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift
this mixture evenly over custard. Place dish under broiler until sugar melts,
about 2 minutes. Watch carefully so as not to burn. </div>
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until custard is set again.</div>
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Anonymoushttp://www.blogger.com/profile/12788961700177497308noreply@blogger.com0tag:blogger.com,1999:blog-4366454772577845286.post-74123698179713072322012-11-08T12:31:00.003-08:002012-11-09T11:03:36.758-08:00Suriname<br />
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When asked what country are you on this week by friends, no
one had ever heard of Suriname! Us included. A tiny country between Guyana and
French Guiana, Suriname has a very rich and interesting cuisine - quite
different from the rest of South America.
Suriname was a Dutch colony until the 1970's, and the Dutch brought
Indonesian and East Indian laborers to work on their plantations. These workers
made their favorite dishes with locally available ingredients. Their cooking
gradually blended with the native and European dishes (there's Chinese
influence too), and all of this together became modern Surinamese cuisine.<o:p></o:p></div>
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I found it slightly challenging to find something that I
thought would be distinctive, yet different, considering the Indian influences;
we had already "dined" in India.<o:p></o:p></div>
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And now, I have an extra challenge to our tour.....Shawn in
no longer eating wheat!</div>
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The menu for this stop: <o:p></o:p></div>
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Goedangan (mixed vegetable salad with Coconut Dressing) <o:p></o:p></div>
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Surinamese Chicken Curry
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Bojo Cake (a Coconut and Cassava cake)<o:p></o:p></div>
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My Mom was on her way to visit from Toronto, so I asked her
to bring me some Cassava; a woody shrub of the Euphorbiaceae (spurge family)
native to South America. It is extensively cultivated as an annual crop in
tropical and subtropical regions for its edible starchy, tuberous root, a major
source of carbohydrates. . Cassava, when
dried to a starchy, powdery (or pearly) extract is called tapioca. Who knew?<o:p></o:p></div>
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Goedangan (adapted from about.com)</div>
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<span style="font-family: inherit;">1 small head of cabbage<o:p></o:p></span></div>
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<span style="font-family: inherit;">8 ounces green beans <o:p></o:p></span></div>
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<span style="font-family: inherit;">2 hard boiled eggs<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 sliced cucumber<o:p></o:p></span></div>
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<span style="font-family: inherit;">1/3 cup coconut cream (I used the top part of a can of
coconut milk, if you buy the Thai kitchen brand and don't shake it up, there is
a thick cream at the top)<o:p></o:p></span></div>
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<span style="font-family: inherit;">1/2 cup plain yogurt<o:p></o:p></span></div>
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<span style="font-family: inherit;">3 tablespoons dark brown sugar<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 small green chili pepper, like a jalepeño, very finely
diced<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 teaspoon ground coriander<o:p></o:p></span></div>
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<span style="font-family: inherit;">Juice of 1 lime<o:p></o:p></span></div>
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<span style="font-family: inherit;">Pinch of salt<o:p></o:p></span></div>
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<span style="font-family: inherit;">Preparation:<o:p></o:p></span></div>
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<span style="font-family: inherit;">Make the dressing: Whisk together the coconut cream and
yogurt. Stir in the minced green chile (to desired spiciness), sugar,
coriander, lime juice, and salt. Chill until ready to serve. <o:p></o:p></span></div>
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<span style="font-family: inherit;">Slice the cabbage into thin strips. <o:p></o:p></span></div>
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<span style="font-family: inherit;">Prepare a large bowl of ice water. Bring a pot of salted
water to a boil. <o:p></o:p></span></div>
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<span style="font-family: inherit;">Add the cabbage a to the boiling water and cook very
briefly, for about 2 minutes. <o:p></o:p></span></div>
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<span style="font-family: inherit;">Drain cabbage and dump into ice water. <o:p></o:p></span></div>
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<span style="font-family: inherit;">Bring another pot of salted water to a boil. Add the green
beans and cook until crisp-tender, about 5 minutes. Drain green beans and add
to the bowl of ice water. <o:p></o:p></span></div>
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<span style="font-family: inherit;">Drain cooked vegetables into a colander. <o:p></o:p></span></div>
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<span style="font-family: inherit;">Arrange vegetables on a platter with slices of hard boiled
egg and cucumber slices. Drizzle with coconut dressing, and serve extra
dressing on the side.<o:p></o:p></span></div>
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<span style="font-family: inherit;">I like to bake, and was delighted to find a dessert I could
bake, that was also flourless! Bojo is a rich flourless cake made from grated
coconut and cassava, that is flavored with rum and cinnamon.....and it will
certainly be made in our kitchen again!</span></div>
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<span style="font-family: inherit; text-decoration: inherit;"><b>Bojo Cake</b></span></div>
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<a href="http://2.bp.blogspot.com/-m6GCH8aeAMw/UJgVbtRa-PI/AAAAAAAAALg/GVgimnCL_ok/s1600/_DSC0058.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" height="214" src="http://2.bp.blogspot.com/-m6GCH8aeAMw/UJgVbtRa-PI/AAAAAAAAALg/GVgimnCL_ok/s320/_DSC0058.JPG" width="320" /></span></a></div>
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<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;"><span style="font-family: inherit;">1/2 cup golden raisins</span></li>
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;"><span style="font-family: inherit;">1/3 cup rum</span></li>
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<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;"><span style="font-family: inherit;">2 cups grated coconut (fresh or dried)</span></li>
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;"><span style="font-family: inherit;">1/3 cup sugar</span></li>
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;"><span style="font-family: inherit;">1 teaspoon cinnamon</span></li>
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;"><span style="font-family: inherit;">2 eggs</span></li>
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;"><span style="font-family: inherit;">1/4 cup coconut milk</span></li>
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;"><span style="font-family: inherit;">1 tablespoon vanilla</span></li>
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;"><span style="font-family: inherit;">2 teaspoons almond extract</span></li>
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;"><span style="font-family: inherit;">4 tablespoons butter, melted</span></li>
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;"><span style="font-family: inherit;">1 teaspoon salt</span></li>
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Preparation:</span></h3>
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<li style="font-style: inherit; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px; text-decoration: inherit;"><span style="font-family: inherit;">Soak the raisins in the rum (overnight if possible).</span></li>
<li style="font-style: inherit; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px; text-decoration: inherit;"><span style="font-family: inherit;">Preheat the oven to 325 degrees. </span></li>
<li style="font-style: inherit; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px; text-decoration: inherit;"><span style="font-family: inherit;">Butter a 9 inch round cake pan, or 9 inch square brownie pan, and line bottom of pan with parchment.</span></li>
<li style="font-style: inherit; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px; text-decoration: inherit;"><span style="font-family: inherit;">Finely grate the manioc root (easily done in a food processor). Stir the coconut and grated manioc root together with the cinnamon and sugar in a large bowl. </span></li>
<li style="font-style: inherit; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px; text-decoration: inherit;"><span style="font-family: inherit;">In a small bowl, whisk together the eggs, coconut milk, vanilla, almond extract, and salt. </span></li>
<li style="font-style: inherit; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px; text-decoration: inherit;"><span style="font-family: inherit;">Stir the liquid ingredients into the coconut mixture. Stir in the melted butter. Stir in the raisins and the rum. </span></li>
<li style="font-style: inherit; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px; text-decoration: inherit;"><span style="font-family: inherit;">Pour the batter into the prepared pan.</span></li>
<li style="font-style: inherit; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px; text-decoration: inherit;"><span style="font-family: inherit;">Bake for 1 hour, until golden brown on top. </span></li>
<li style="font-style: inherit; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px; text-decoration: inherit;"><span style="font-family: inherit;">Run a knife around the edge of the pan while the cake is still warm, then let cool in the pan. </span></li>
<li style="font-style: inherit; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px; text-decoration: inherit;"><span style="font-family: inherit;">Cut into small squares or slices and serve. This cake is delicious warm or cold, with a dollop of whipped cream.</span></li>
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<span style="color: black;"><span style="line-height: 19.200000762939453px;"><br /></span></span>Anonymoushttp://www.blogger.com/profile/12788961700177497308noreply@blogger.com0tag:blogger.com,1999:blog-4366454772577845286.post-39754477757444912272012-10-30T12:40:00.002-07:002012-10-30T12:40:35.974-07:00NewfoundlandThis was another exciting land for us.....as we love seafood. All of us do. So a trip to <a href="http://www.funwithfish.com/" target="_blank">Mike Mundell's </a>for some lobster was in order.<br />
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We threw some Great Big Sea into the CD player, and had us a lobster boil! Iain LOVES mussels, so we cooked up some mussels and boiled potatoes to go with our lobster</div>
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<a href="http://2.bp.blogspot.com/-WqQh9ZVOO6c/UJAsbf67isI/AAAAAAAAAKE/EnX6JV7pfGc/s1600/_DSC0515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/-WqQh9ZVOO6c/UJAsbf67isI/AAAAAAAAAKE/EnX6JV7pfGc/s320/_DSC0515.JPG" width="320" /></a></div>
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We dined on the back deck.....and to drink? </div>
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It was another great night on our World Tour!<div class="separator" style="clear: both; text-align: center;">
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Anonymoushttp://www.blogger.com/profile/12788961700177497308noreply@blogger.com0tag:blogger.com,1999:blog-4366454772577845286.post-41575319124734886362012-10-30T12:25:00.001-07:002012-10-30T12:25:20.748-07:00Hawaii<div class="separator" style="clear: both; text-align: center;">
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Yes! The perfect excuse for a luau in rural Ontario:) We landed on Hawaii in summer, how perfect. We've been so busy, it was nice to have an evening to relax and build a dinner around a tropical theme. But what is a luau without people?! So we invited the country neighbours down. We briefly talked about a pig roast, but decided against it. Instead, we picked up some pork shoulder, and fired up the smoker, which we probably only use once or twice a year.We ended up with lots of leftovers that found it's way into the freezer for future enjoyment. </div>
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For the rest of the feast we served Coconut Lime Shrimp Skewers, Aloha Sweet Potatoes, Hawaiin Rice Pilaf with fresh fruit and banana bread for dessert. For the banana bread, I used my family recipe, and added crushed pineapple and shredded coconut.<div>
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To drink? We started with Mai Tai's (in the punch bowl my Grandma bought me for Christmas a number of yeas ago, saying that every "housewife" should have one. It was it's first appearance at my table.....Now I agree, everyone should own a punch bowl, something about a bowl of drink is wonderful!) At first, I thought that there was too much....then we ran out and had to make Blue Hawaii's</div>
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Hawaiin Rice Pilaf</div>
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The macadamia nuts ($7 worth!) gave it a really great flavour. </div>
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<li>1 tbsp butter</li>
<li>1 1/2 cups white rice (I used basmati)</li>
<li>2 cloves chopped garlic</li>
<li>1 each diced red & yellow pepper</li>
<li>3 cups chicken broth</li>
<li>1/2 cup raisins</li>
<li>1/2 cup roasted macadamia nuts</li>
<li>1/4 tsp sage</li>
<li>1 cup diced pineapple</li>
<li>1/4 cup parsley</li>
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Melt butter in oven-proof casserole dish with lid. Add rice & garlic, stir to coat. Stir in peppers and broth, cover & bring to a boil. Stir in raisin, nuts and sage. Cover and place in 375 F oven for about 2 minutes. When it is finished, gently stir in pineapple & parsely. Serve and enjoy.</div>
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The Aloha Sweet Potaoes</div>
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<li>4-5 sweet potatoes</li>
<li>1/2 cup butter</li>
<li>1 cup brown sugar</li>
<li>1/2 cup water</li>
<li>1/4 cup shredded coconut</li>
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Boil potatoes in their jackets until just tende, about 20 minutes. Let cool, then peel and cut into 1 1/2 inch slices. In a large skillet melt butter. Stir in brown sugar and water and cook for about 5 minutes. Reduce heat, add sweet potatoes. Heat gently until warm, sprinkle with coconut to serve.</div>
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Anonymoushttp://www.blogger.com/profile/12788961700177497308noreply@blogger.com1tag:blogger.com,1999:blog-4366454772577845286.post-39022863389198945172012-10-29T12:15:00.000-07:002012-10-29T12:15:19.881-07:00Vietnam<div class="separator" style="clear: both; text-align: center;">
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Check out what we found at No Frills when the boys and I went shopping for our Vietnam stop:</div>
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Yep, the plan is a fish dish, and we were able to find fish from Vietnam. Fintan pretty much yelled it out at the grocery store....."Mom! This fish came from our country" Yep, we got a couple of looks.</div>
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So, for our appetizer, we planned on making spring rolls, already a favorite in the house. But alas, when I pulled out the rice papers they were all broken:( So, we turned the spring rolls into a "De-constructed Spring Roll Salad"</div>
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<a href="http://4.bp.blogspot.com/-mqELJa-BvsQ/UI7RaBRC7ZI/AAAAAAAAAHM/On3N1RP_C94/s1600/_DSC0505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/-mqELJa-BvsQ/UI7RaBRC7ZI/AAAAAAAAAHM/On3N1RP_C94/s320/_DSC0505.JPG" width="320" /></a></div>
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We drizzled the Nuoc Cham (salty-sour dipping sauce) over the salad.(recipe from whats4eats.com)<br />
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<li><span style="font-size: 12px; line-height: 18px;">1/4 cup Water</span></li>
<li style="font-size: 12px; line-height: 18px;">1/4 cup Fish sauce </li>
<li style="font-size: 12px; line-height: 18px;">3 tbsp Lime juice</li>
<li style="font-size: 12px; line-height: 18px;">2 tbsp Unseasoned rice vinegar</li>
<li style="font-size: 12px; line-height: 18px;">2 tbsp Sugar </li>
<li style="font-size: 12px; line-height: 18px;">1 clove Garlic, crushed </li>
<li style="font-size: 12px; line-height: 18px;">1 Chile pepper, sliced into rounds </li>
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<li style="font-size: 12px; line-height: 18px;">In a large bowl, mix together the water, fish sauce, lime juice, vinegar and sugar until the sugar is dissolve. Adjust seasoning, adding more lime juice if too sweet, more sugar if too sour and more fish sauce if it needs more salt.</li>
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<span style="color: #333333; font-family: Verdana, Arial, sans-serif;"><span style="font-size: 12px; line-height: 18px;">The highlight of the meal was the <a href="http://www.whats4eats.com/fish/ca-kho-to-recipe" target="_blank">Ca Kho To</a>, or Vietnamese clay pot with caramel sauce Yes, that says carmel sauce. Yes, on fish. Yes, it was absolutely delicious. Quote from Fintan "Best dish since we started World Wednesday!!"</span></span></div>
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<span style="color: #333333; font-family: Verdana, Arial, sans-serif;"><span style="font-size: 12px; line-height: 18px;">We don't have a clay pot, we used our camping dutch oven!</span></span></div>
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Anonymoushttp://www.blogger.com/profile/12788961700177497308noreply@blogger.com0tag:blogger.com,1999:blog-4366454772577845286.post-52754320232461555322012-10-26T09:55:00.000-07:002012-10-29T12:14:51.036-07:00AustraliaWould you have ever guessed that you could find kangaroo meat in Kingston?! Yep, you can get it at the <a href="http://www.pigandolive.ca/">Pig & Olive</a>.....so of course we had to make the trip to that end of town for a $20 piece of tenderloin...a small piece. But hey, have YOU ever eaten kangaroo??<br />
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Of course, we also had to have some "Shrimp on the barbie"<br />
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And practice our Aussie accents:<br />
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To drink, WolfBlass of course:)<br />
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But the highlight? Pavlova! Fun fact: Pavlova was created to honour the Russian ballerina Anna Pavlova during her visit in the 1920's. Both Australia and New Zealand lay claim to the birthplace of this dessert.....I figure I will support both claims, and make it again when we 'land" in New Zealand. <br />
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Pavlova<br />
<i style="color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 12px; line-height: 18px;">6 to 8 servings</i><br />
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<li style="font-size: 12px; line-height: 18px;">6 Egg whites, room temperature </li>
<li style="font-size: 12px; line-height: 18px;">pinch of Salt</li>
<li style="font-size: 12px; line-height: 18px;">1 1/2 cups sugar </li>
<li style="font-size: 12px; line-height: 18px;">1 tbsp Cornstarch </li>
<li style="font-size: 12px; line-height: 18px;">2 tsp Vinegar </li>
<li style="font-size: 12px; line-height: 18px;">1 tsp Vanilla</li>
<li style="font-size: 12px; line-height: 18px;">2 cups Whipped cream </li>
<li style="font-size: 12px; line-height: 18px;">3 cups fresh fruit </li>
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<li style="font-size: 12px; line-height: 18px;">Preheat oven to 300°F. Line a baking sheet with parchment or wax paper, and use a plate or pie tin to draw a 9-inch circle in the middle of the paper with a pencil. Turn the paper over so the circle is on the bottom.</li>
<li style="font-size: 12px; line-height: 18px;">Add the egg whites and salt to the bowl of an electric mixer and beat on high until the whites form soft peaks, about 1 minute. With the mixer still running, slowly add the sugar and beat on high for another minute or so until the whites hold firm, shiny peaks.</li>
<li style="font-size: 12px; line-height: 18px;">Remove the bowl from the mixer and sift the cornstarch over the beaten whites. Add the vinegar and vanilla and gently fold them all into the whites with a spatula.</li>
<li style="font-size: 12px; line-height: 18px;">Scoop the meringue into a pile in the circle on the parchment paper and smooth them out with a spatula. Use the spatula to make a gentle depression in the middle of the meringue.</li>
<li style="font-size: 12px; line-height: 18px;">Reduce the oven heat to 250°F. Place the meringue in the oven and bake for about 1 hour 15 minutes. Turn off the oven, leave the door closed and let the meringue cool completely in the oven.</li>
<li style="font-size: 12px; line-height: 18px;">Carefully remove the pavlova from the baking sheet and center it on a serving platter. Spread the top evenly with whipped cream and arrange fruit nicely on the top. To serve, cut into wedges.</li>
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Anonymoushttp://www.blogger.com/profile/12788961700177497308noreply@blogger.com0tag:blogger.com,1999:blog-4366454772577845286.post-76404379146841355292012-10-26T09:33:00.000-07:002012-10-26T09:33:14.446-07:00Papua New GuineaTo date, this was our least favorite meal to eat, but the most fun to cook!<br />
We decided to do a Mumu, a traditional way of cooking food over an open fire, usually in a pit with hot stones over covered food. We already had the fire pit, and we pulled out our maple syrup pot to create an oven:<br />
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We lined the pot with banana leaves (found some at the little Asian market down the street from work) and layered veggies, pineapple & chicken then poured in a can of coconut milk, and wrapped the banana leaves around the food. We had dug out the firepit deeper, and let the fire burn down to a good bed of coals and the whole meal slow cooked for a couple of hours.</div>
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Big pile of fresh fruit & veggies</div>
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What it looked like cooked</div>
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To drink we made Muli Wara (lemonade!)</div>
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And fresh fruit for dessert:</div>
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The only reason I say it was our least favorite to eat, the banana leaves left a flavour we did not enjoy, the method of cooking was great though, we will make this again, without the banana leaves!</div>
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<br />Anonymoushttp://www.blogger.com/profile/12788961700177497308noreply@blogger.com0tag:blogger.com,1999:blog-4366454772577845286.post-63223757875502749602012-10-25T05:57:00.004-07:002012-10-29T12:14:18.164-07:00JapanWe LOVE Sushi. So we were so very excited to land on Japan. I would like to say, that Kingston has about as many Sushi restaurants as it does Tim Hortons. They are all pretty good, but I will also say some of the best sushi I have had was in Montreal. But don't ask me where, because I don't remember. Actually, Shawn is the one that has always loved sushi. He had to persuade me many times to try it.....for me it was an acquired taste. But once I acquired it.....yum-yum. The boys also like it, in fact Fintan called all fish sushi for quite some time when he was young. But he may have been referring to goldfish crackers. He may have just been trying to say "fishy".<br />
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<tr><td class="tr-caption" style="text-align: center;">Little Man F draws the flags, <br />
if they are simple!</td></tr>
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Anyway.....Japan!<br />
We started with Zaru Soba, Japanese cold buckwheat noodles with dipping sauce. They were cool and refreshing; and enjoyed by all 4 of us. Here is the recipe I used: <a href="http://www.whats4eats.com/pastas/zaru-soba-recipe">Zaru Soba</a><br />
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Next, was our maki and sushi feast, tempura and Sake (the LCBO only stocked one acually made in Japan)<br />
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<tr><td class="tr-caption" style="text-align: center;">This tray was made by a friend of ours, Jesse Stinson. Check out more of his and his family's work: <a href="http://stinsonstudios.ca/">Stinson Studios</a></td></tr>
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Dessert....well we all tried it.....but only one bite: </div>
Anonymoushttp://www.blogger.com/profile/12788961700177497308noreply@blogger.com0tag:blogger.com,1999:blog-4366454772577845286.post-81044531321792034202012-10-25T05:42:00.006-07:002012-10-29T12:14:42.297-07:00New York, New York<div class="separator" style="clear: both; text-align: center;">
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I know, New York is not a country. BUT I never said we were touring by country. And really, what would you do if you landed in Canada or the US? Go with the state, province or territory of course. Besides, tonight is a great excuse for say New York style cheesecake: (Did I ever mention that Shawn spent a winter working at a bakery....that was a great winter)<br />
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To keep us hydrated while we cooked, we sipped on Manhattans (did you know that you buy bitters at the grocery store, NOT the LCBO?) To make yours:<br />
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<li> 2oz whiskey</li>
<li>splash of sweet vermouth (any thoughts on what else I should do with the 1L bottle of sweet vermouth? Oh wait....it's made in Italy, note to self: before drinking Italian wine when we land in Italy, find a drink requiring sweet vermouth)</li>
<li>dash Angostura bitters</li>
<li>maraschino cherry</li>
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Mix liquids with ice, strain into cocktail glass and garnish with a cherry.<br />
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Fun fact: The Manhattan was created in 1874 at the Manhattan Club in New York City, for Lady Jenny Churchill, Winston Churchill's mother. (from the Coles Notes, Your guide to Bartending.....yes I still have Coles notes, but just this one)<br />
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The first course was a Manhattan Clam Chowder.....this is a recipe we will make again. So delish. Here is the recipe I used: <a href="http://www.cdkitchen.com/recipes/recs/1819/Manhattan-Clam-Chowder106590.shtml">Manhattan Clam Chowder</a><br />
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For the main course, we went with Philly Cheesesteak sandwiches.....I know, my US geography is not top notch, but one could argue that it is a good thing we are doing this. And Fintan's finger was kind of on the border. At any rate, the sandwiches were yummy!<br />
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<br />Anonymoushttp://www.blogger.com/profile/12788961700177497308noreply@blogger.com0tag:blogger.com,1999:blog-4366454772577845286.post-83729339055133697702012-10-25T05:28:00.001-07:002012-10-29T12:15:05.839-07:00First Stop: RussiaWhat a place to start! I guess as one of the biggest land masses on the map, it was easy to land on. The menu, of course had to include Borscht. Which the boys very much enjoyed:<br />
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They were being vampires I guess....I suppose playing with your food is OK if you are actually eating it as well.<br />
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The main course was a <em style="background-color: white; font-family: arial, sans-serif; font-size: small; font-style: normal; line-height: 16px;">Kulebiaka,</em><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: x-small; line-height: 16px;"> a savory Russian pie traditionally filled with fish, rice, chopped egg, and mushrooms. </span><br />
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: x-small; line-height: 16px;"><br /></span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: x-small; line-height: 16px;">But the highlight of this meal was dessert, a layered Honey cake that Shawn slaved over. It is well worth the effort. This is the recipe that we followed: <a href="http://twospoons.wordpress.com/2010/05/12/multilayered-russian-honey-cake/">Mulit-layerd Russian Honey Cake</a></span><br />
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<span style="color: #222222; font-family: Arial; font-size: x-small;">And of course, what is a Russian meal without a wee bit of vodka....straight up! I tried to sneak in a bit of tonic with mine, but was severely frowned at. And of course, Iain wanted a little taste. And when we obliged, he made a face and declared "Russian Water Yucky"</span><br />
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: x-small; line-height: 16px;"><br /></span>Anonymoushttp://www.blogger.com/profile/12788961700177497308noreply@blogger.com0tag:blogger.com,1999:blog-4366454772577845286.post-27859870593992825722012-10-25T05:20:00.000-07:002012-10-25T05:58:50.361-07:00How the tour startedI love food. So much that it pretty much consumes (ha) my day. I wake up, feed the kids, make lunches and think about what we will have for dinner. I have an addiction to buying magazines proclaiming to be full of easy quick recipes and meal ideas (sadly, I'm often disappointed)<br />
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Fortunately, my husband and sons share my love of food, and are not afraid to experiment. That said, I still find it challenging to come up with new and interesting meals. One Taco Tuesday evening, I was reflecting on how the boys love themed dinners......and World Wednesday was born. We are about 6 months into our 'Round the World Culinary Tour.<br />
People ask me where I find recipes, this website is usually my starting point: <a href="http://www.whats4eats.com/">http://www.whats4eats.com/</a><br />
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After posting pictures to my facebook page for the last few months, and being told I should blog it.....well here goes! I will post pictures, menus and some recipes, and whatever else pops into my head at the time.</div>
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This is how it works: <br />
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Anonymoushttp://www.blogger.com/profile/12788961700177497308noreply@blogger.com0