seafood-chowder-5-2016

Seafood Chowdah

Years ago, when my family had a small manufacturing company, my dad would make a fish chowder for the Christmas party.  Once he made it, that was it, I don’t think he was allowed to make anything else.  His dish was guaranteed to disappear.  I found his recipe that he used because I wanted to make a treat for my visiting in-laws.

Of course I couldn’t leave it alone!  I had to make it my own.  Good thing my dad is used to these kind of shenanigans.  It doesn’t mean I wouldn’t scarf down a bowl of his if it magically appeared before me.  It would not have a chance to get cold!

This is a very easy dish to put together, just make sure you have good quality ingredients.  No skimping!

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I found lovely cuts of salmon and cod at the co-op.  You want firm fish for this chowder.  I cubed three red skin potatoes and covered with water.  Bring the water to a boil and while the potatoes are cooking prep the other ingredients.  I chopped half an onion and a couple of cloves of garlic.  In a skillet heat up a tablespoon or so of olive oil and begin cooking the onion.  Once the onion is translucent add the garlic.  I couldn’t find salt pork so I chose to use pancetta instead.  If you find salt pork you do not need a lot otherwise you can overpower the chowder.  I chopped about 1/2 a cup of pancetta and added it to the skillet.

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Add a handful of fresh thyme and a 1/2 cup of dry white wine.  Cook for a  few minutes.  Once the potatoes begin to soften add the contents of the skillet to the pot.  Cube the fish and add that as well.

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Add enough water to cover the fish.  Don’t bring it to a boil!  Slowly cook the fish at a low simmer. It will gradually begin to flake without becoming tough.

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Season with sea salt and pepper.  Add a bit more wine to taste if you need to.  Wait until you are ready to serve before you add a cup of cream and two tablespoons of salted butter.  Warm through and serve.

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My husband made some homemade bread to go with this dish.  So good with butter!  And it holds up as leftovers.

Rhubarb ginger jam 3 2016

Rhubarb Ginger Jam

As anyone with a garden knows, you have some great successes and some disappointing failures.  Up until this year we have done really well with rhubarb.  This year they are very anemic.  We were able to freeze a few stalks but to do this jam I had to make a trip to the co-op to get more rhubarb.

When I made the Victorian Sponge in England this year I used my MIL’s rhubarb ginger jam.  It was absolutely delicious.  I couldn’t wait for rhubarb season.  Didn’t realise it wasn’t worth the wait.  So we will have to figure that out for next year.

Rhubarb ginger jam 1 2016

I had about 6 stalks.  Slice the rhubarb and add it to a saucepan.  Add about a 1/4 cup of water and a tablespoon of lemon juice.  Bring it to a simmer.  I wasn’t sure how much ginger I should use so I started with a piece about 1 1/2in/4cm by 1in/2.5cm.  Grate into the sauce pan.

Rhubarb ginger jam 2 2016

As the rhubarb starts breaking down start adding brown sugar.  To get the right balance with the heat of the ginger, the tartness of rhubarb, and the sweetness of the sugar, you need a lot of sugar.  I used about a cup and a half for this.  But add the sugar a bit at a time until the balance is right.  The heat and tartness of the ingredients will be different each time.  Simmer until the jam begins to thicken.

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This isn’t lasting long.  By the time the weekend was over there was just enough left to process one jar.  Guess I’ll be going back to the co-op!

Moroccan lamb soup 5 2016

Moroccan Lamb Soup

Mother Nature has been messing with us a lot this past week.  Winter had a lot of periods of spring weather and so far spring has ushered in winter weather.  We’ve had freezing temps and snow.  Not amused!  Fortunately we haven’t had anything in the garden yet and the bulbs seem to be holding their own which is good.

It did present a perfect time for baking and soup last weekend.  I found some nice stewing lamb at the co-op and I was in the mood for Moroccan flavours.  Something to take the chill off.

This is an easy soup to throw together.  In a bowl add 1/2 a cup of flour, a tablespoon of ground tumeric, a teaspoon of ground cinnamon, and 2 teaspoons of paprika.  Season with sea salt and pepper.

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Mix thoroughly.  I got about a pound of lamb for this meal.  Cut it up in small pieces, an inch/2.5cm square or so.  Toss in the flour mixture to coat.

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In a large saucepan heat up a couple of tablespoons of olive oil.  Brown the lamb in the saucepan for several minutes.

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Chop up a small onion and a few cloves of garlic.  Add to the pan and saute for a few more minutes.

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For some reason, I spaced on taking pictures for the next few steps.  Don’t know what I was doing!  Add 4 cups of vegetable bouillon to the pan.  I use a paste mixed with water rather than the dry cubes.  For this I kept it on the light side so the flavour was subtle.  Grate a piece of fresh ginger that is about 1 1/2 inches/3-4 cm square.  Simmer for a couple of hours at a low temp.  Cube an aubergine and add to the soup in the last hour of cooking.  After it simmers for awhile check the seasoning and adjust as needed.  I added a bit more tumeric and paprika to mine.  When the lamb is tender and cooked so it’s falling apart it is ready to serve.

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You can’t go wrong with lovely crusty bread and butter with this.  As warming this soup was I am looking forward to the weather behaving itself so we can get back to grilling and salads.  I am ready for spring!

Red wine lamb stew 5 2015

Rustic Red Wine Lamb Stew

It was no surprise last week that I got to the point of being really tired of turkey.  Given that it is a large bird, you have to be very creative with leftovers to use it up.  I needed something different!  It was a raw and rainy day so it also had to be comfort food.

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I had some stewing lamb to use so I thought a red wine stew would do the trick.  Very often the stewing meat comes in large pieces so I cut them down to smaller pieces.  Makes it easier to eat.  Dredge the meat in flour and season with sea salt and pepper.

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In a large saucepan heat up some olive oil and start browning the lamb.  While that is browning, cut up a scallion and a few cloves of garlic.  Finely chop up a small handful of rosemary.  Add it all to the saucepan.

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Cook for a few minutes more then add about a cup of good red wine.  Bring to a simmer and add a couple chopped mushrooms.

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Add 3 cups of chicken stock.  Bring to a boil then lower to a simmer.  Keep it on a low simmer for a few hours to allow the flavours to develop and the meat to get nice and tender.  Closer to dinner time add either potatoes or pasta.  I chose pasta for this stew.  I also added some sliced carrots.  I didn’t add them at the beginning because I don’t like mushy carrots, just like I don’t like mushy peas!

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Add buttered rustic toast and it was a great bowl to enjoy in comfy pjs and a bit of tele.  I’m not complaining about the raw rainy day though.  This winter has been mild so far, may it continue!  Saves on the heating bills.  :)

Sage pear turkey 5 2014

Turkey Day and Despite a Tough Year, Still Grateful

Thursday is the American holiday of Thanksgiving.  For those that follow me you know this is my favourite holiday.  With all the materialism built in with a lot of holidays I like we have one where is’t just family and good food.

It’s been a tough year for my family.  We have 12 round the table and we weren’t guaranteed we’d have 12 this time round.  Fortunately my sister’s neck is just about good as new and my dad’s life saving surgery went as well as it should have.  And we are fortunate my cousin in Kenya has made a near complete recovery from his car accident.  Thank goodness the two taxi drivers rushed him to hospital barely alive.  This was while others looted his car.  So you can imagine the amount of gray hair that made light of day in our family this year!

We’re very much looking forward to 2016, as you can imagine!

For this post I wanted to reshare a few of my recipes I’ve made over the years for Thanksgiving.  I figured I’d get them in before the holiday rather than after for once.  :)

Sage pear turkey 5 2014

The Sage Pear Turkey fast became a favourite of mine.  Pear works so well with the sage and stuffing the skin with butter just makes it divine.

Cranberry Raisin Sauce 6 2014

Hopefully this year I won’t forget to serve the cranberry sauce!  I made this last year with port and it was really delicious.  I like to do variations each year for something new.  I’ve done it with orange, ginger, thyme.  Surprisingly cranberry is a good match for many different ingredients.

Stuffing balls 6 2013

Stuffing balls are a fun variation.  These are made with pork.  This year I’ll be separating these out to have sourdough stuffing then pork balls as some can’t have gluten.

I was going to share a blog post of pumpkin pie.  Looks like I haven’t done a post on that!  Guess what will be coming soon?

For those that celebrate this holiday I hope it is a safe and fun one.  And may you not have to travel too far!

Curried carrot soup 5 2015

Curried Carrot Soup

Oooh, it was very scary in town last night.  Lots of ghouls and monsters wandering about asking for candy.   And I bet most of them slept well after their quest for the sweet stuff.  It was a little bittersweet last night as our kids were off doing their own thing this year.  It’s tradition for us to gather at a friend’s house as their neighbourhood is a fabulous place to trick o treat.  We went without them to see all the kids having fun.  The best costume was a young girl who took a parasol and stringed it with lights to be a jelly fish.  You could see her journey through the neighbourhood.  A fantastic job.

The husband of the duo where we go likes to dress up as death.  He has an old sickle that was the wife’s great grandmother’s.  Once there are enough of us to hand out candy he starts slowly walking the driveway dragging the sickle.  A bit scary.  So it’s fascinating to watch the kids.  A good number, even the tiny ones, will loudly declare “You don’t scare me!”  Some keep an eye on him as they make their way to the candy.  A couple get scared but with the rest of us yelling it’s ok, there’s candy at the end, they make it as well.  I don’t think there was one child that gave up candy out of fear.  :)

Now I’m not one, when this time rolls by, to go pumpkin crazy.  Occasionally I make a pumpkin pie but that’s it.  Crikey, they put it in everything!  People go mad over it.  But I do enjoy good harvest soups.  The comfort rustic ones that take the chill off the bones.  And if they are quick even better!

A couple of weeks ago I made a curried carrot soup for the family as I had to teach class that night.  Nothing is easier to make ahead of time and just reheat.

Curried Carrot Soup

Peel and slice 3-4 carrots depending on their size and thinly slice them.  Chop up half a large red onion and coarsely chop 4-5 cloves of garlic.  Add about 4 cups of chicken stock.

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Bring to a boil and cook until the carrots are tender.  Use a blender or an immersion blender to blend all soup.

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Don’t worry about getting it perfectly smooth, this is a rustic soup.  Put it back on the heat and bring it to a low simmer.  Now the seasoning bit is a guideline.  I used hot curry powder, curry paste, cumin, sea salt, pepper, and a bit of garam masala.  The last bit you don’t want to use a ton. A little goes along way. We really like the curry flavour and the heat so I add a good amount.  I also add a spoonful of the mango habanero sauce I made recently.  This is seriously hot so don’t go overboard with that bit!  Simmer to allow all the flavours to develop together.

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Top with a dollop of sour cream or creme fraise.  Garnish with fresh chive.  This is a very warming soup.  Wonderful on a cold day or if you have a cold!

Lamb with pear sauce 5 2015

Seared Lamb with Pear Sauce and Not Enough Hours in the Day….

I’m loathe to talk Christmas before Thanksgiving.  Growing up nothing remotely Christmas would show up until the day after Thanksgiving.  Now?  I see stuff in September.  I mean, seriously, 3-4 months of Christmas?  By the time it rolls round, we’re burned out.   I do, of course, make an exception for the lists.  Budget wise, it’s silly to try to do it all in one month.

So we were trading lists and I asked for things to match my interests.  We don’t need stuff, per se.  Honestly, those that love shopping, where do they put it all?  But I love to get books or gadgets that match our interests of gardening, photography, beer and cidre making.  Of course cooking!  Plus, we learning (or trying to learn) different languages.  The list is long.

My mum’s response?  Fabulous, I’m amazed you find the time for it all!  And there’s the rub.  I don’t have the time needed to do all the interests.  I do hope with the physio for my neck and hips, when everything is healed I can just fill the hours with productive stuff rather than icing or heating the injuries. They have taken up way too much of my time over the past several years.  I’m trying to be patient but I’m chomping at the bit to get healed and do bunches of stuff.

In the meantime, it’s one foot in front of the other.  And try to catch up with the blog posts.  It’s not tax season, this is crazy that I’m having trouble finding time to post and read all the ones I follow.  I was reading Jovina Cooks Italian a little while ago and she mentioned trying lamb with pear.  I thought I pinned it but I can’t find that post.  So, Jovina, please feel free to put the link in the comments!  But I was intrigued and thought it would be a great pairing to try.

Lamb with pear sauce 1 2015

When I mentioned the idea I think my husband was worried it would be too sweet.  We had some dried red currants on hand that would balance the sweetness.  In a skillet heat up a few tablespoons of butter.  Season the lamb with sea salt and pepper.  Brown both sides of the lamb.

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Finish off in the oven at 350F/175C.  In the skillet, add half a chopped onion and two small chopped pears.  Throw in a small handful of the currents.

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Cook for a few minutes to allow the onions to soften and to have the pears to start to break down a bit.  Add a cup of chicken stock and half a cup of a dry white wine.  Bring to a simmer and season with sea salt and pepper.

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Simmer until the lamb is finished.  Let the lamb rest for 5-10 minutes before slicing.  I also roasted potatoes and cooked up some corn for the sides.

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I’m really glad I tried this flavour combo.  It is a very easy sauce to make with a great balance of tart and sweet over the lamb.  It just goes to show, you should always think outside the box!

Mango habenero hot sauce 5 2015

Mango Habanero Hot Sauce, Wowza!

I had seen, over the past couple of years, a mango hot sauce on cooking competitions.  I put it on the list in the back of my mind of things to try.  This year we were able to grow habaneros in our garden so it was time to try my hand at it.

The tricky bit is being able to taste test it as it is made so the flavours were balanced.  Habaneros are not mild!  I enlisted my husband in the tasting department.

I did a bit of research and was surprised to find, without fail, carrots were an ingredient.  To me carrots taste more earthy than sweet but I thought it was worth a try.

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In a sauce pan add 1-2 medium carrots, sliced thinly, half of a small onion, and a couple of cloves of garlic.  Cover with water and bring to a boil.

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Meanwhile, slice up 3 mangoes and 6 habaneros.

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Add these to a blender and then scoop in the carrot mixture.  I ended up using about a cup of the carrot mixture.

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Add a tablespoon or two of lime juice and the same amount of apple cider vinegar.  Blend completely.  If it comes out too thick add water until you get the consistency you need.

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I made about 5 cups so I canned them using normal canning processing.  Process them for about 5 minutes.  This is hot enough for my husband.  It’s quite something!  I look forward to adding it to recipes.

Black currant jam 4 2015

Black Currant Blueberry Jam and Up Against the House

House 1 me 0.  Actually the score is probably more skewed than that if we look at the entire time I’ve lived here.  But this week I am definitely on the losing end!  And it’s all my fault.  Which is really annoying.

It’s time to redo the front porch so we began the project this past Sunday.  Parts of the old boards were being very stubborn in coming loose.  I tried pounding them up with a crow bar.  Really not the thing to do.  I reinjured my injury from the fall in January.  Each day I’ve brought the computer in bed with me in hopes I could sit up long enough to do a blog post.  Finally I can do it today.  Cooking this week has been pretty basic as well.  But I’m properly on the mend so I can blog!  Plus we need to do more on the porch this weekend.  I have a cunning plan as they say to not screw my back up again.  I feel optimistic.

I made this jam a couple of weeks ago and talked about it on the radio show.  I was inspired by a jam I had in France.  And we had a bumper crop of black currants so I had to do something with them all!  We froze quite a bit for later crumbles.  I wanted a jam that wasn’t overly sweet so I could easily use it for savory dishes as well.

Black currant jam 1 2015

I like to keep my jams on the rustic side, it’s less fussy that way.  In a saucepan put in equal amounts of black currants and blueberries.

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On medium low heat bring the berries to a simmer.  Once enough liquid has been released from the berries turn up the heat a bit to continue a high simmer.  To start I added 1/2 cup of white sugar and incorporated it into the berries.  Then I added 1/2 a cup of brown sugar.  The tricky bit with black currants is that they are very tart.  But you don’t want to add so much sugar that the jam becomes stiff.  To offset this I added maple syrup.  Add a bit of a time until the jam has thickened.

Black currant jam 3 2015

Sorry about the quality of that pic!  Couldn’t use a tripod at this step!  Remove from the heat and can the jam.  I served this with homemade crusty bread and stinky French cheese.  The creaminess of the cheese balanced well with the tart jam.

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Fingers crossed the porch doesn’t defeat me tomorrow!

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Nearly Lost the Battle with the Charcoal….

So apparently chickens are flammable.  I found out the hard way last night while cooking chicken for the non fish lovers in the family.  I’m still getting used to cooking with charcoal and I made the mistake of walking away after I put the chicken thighs on the grill.  I had other parts of the dinner to prepare.  The grill didn’t think that was a good enough excuse.  When I checked the chickens were balls of flame.  I removed the grill part with the chicken from the heat and started blowing the chicken out like candles.  Oops.  Fortunately they weren’t flaming chickens for long and they turned out ok if you ignore the blackened outside.  Forgive me but I was too busy to take a pic. 

Luckily everything else went smoothly.  The other day a few of us popped down to Saumur to check out the market.  It was a lot of fun and quite large.  It wanders through a lot of streets but we found the food side and found some wonderful ingredients.  One was selling fresh mushrooms including pink ones.  I have no idea what they are called but he also had shiitake mushrooms so I got a bit of both.  I also found a lovely piece of salmon.  There was a bit of language juggling as we sorted out I wanted the skin on but the scales off.  But we got there in the end.  

  
 Following the suggestion from the mushroom man, I minced up some fresh garlic, sliced the mushrooms, and prepped the basil to sauté.  

  
In a skillet heat up a few tablespoons of olive oil.  Once it is hot add the mushrooms and garlic.  Stir as it begins to cook so the mushrooms are evenly coated with the olive oil.  The mushrooms will shrink a bit.  As they begin to brown add a bit of lemon juice to taste along with salt and pepper.  Near the end add a healthy handful of the basil.

  
Once they have browned nicely they are ready to serve.

  
In addition to setting the chicken on fire I also grilled salmon.  I was much more successful with that.  I added a bit of lemon juice and thyme along with salt and pepper to the salmon and cooked it medium rare.  

 
Yesterday we went to Fontevraud Abby which was very interesting.  The scale of it is immense.  It has been sanitised quite a lot and almost looks brand new in some areas.  Still I was glad we went.  

   

  

  

I’m not sure what rose this was but it was stunning.  It was like it was lit from within.  The gardens were lovely though in the cisterns I thought ducks were stuck given the sounds.  Turns out to be two frogs.  Not sure if there was a massive argument or one of them was hoping Barry White music would break out.  But one was running and one was chasing!

Roger from Food, Photography, and France was kind enough to email me about Les Halles in the towns.  So I went back today as I didn’t know what market was on and this one came recommended.  It had some amazing cheeses to chose from.  And there was a fresh produce stall.  So thank you Roger!  

We found a bistro to have lunch.  They seriously know how to do cheese plates here.

  
I also spotted pork belly on the menu.  The flavour was really good.  I think they should have slow cooked it more as it was pretty firm though.

 
As you can see, I’m still having loads of fun.  It’s going to be hard going home.  Tomorrow I’m taking an art lesson so I’m excited for that.  Life is good!