Sponza Frise

Lately, I am on the track of pottery used for cooking.   I have a wonderful book on Faience cooking pottery from the south of France.  The shapes, colours, and specific uses of the various pots are fascinating.   They include mortars, skillets, tians, milk strainers, daubieres, pitchers, and so on.  

While in Italy recently, I found terra cotta cookware in artisan pottery shops as well as basic hardware/kitchen shops.  

My most interesting find was a type of strainer bowl, which in Locorotondo is called a cialledda, and in Lecce is called a sponza (Puglia dialect for drench) frise (type of bread) or sponza friselline.   The bowl is like a medium sized low bowl with a half moon shaped strainer covering half the bowl.    Stale bread is dried to a crisp in a warm oven. The usual bread is a bagel type of bread with a small hole.  The bowl is filled with water, and the bread is soaked and then strained on the perforated platform.  The bread is then eaten with oil, tomato, onion, salt, and rosemary.  

This was explained to me in Italian by the potter in Lecce, but two American art students had to come out and explain it in English.   Then Elizabeth at Masseria Aprile explained the local way.

[from a website on Apulian cooking] Craftsmens', shepherds' and farmers' faith has not been shaked in their humble bread, that bread for which Apulia is rightly famous. Statistics indicate that the daily consumption, between "frisedde" and "panette", 800 grams per person. (In the Apulian dialect, the double consonant "dd", in words like "frisedde" "cialledda", and so on, is cacuminal, that is to say that they are pronounced by turning your tongue back against your palate in order to obtain what almost sounds like "eddr". This is not just something unusual done in Apulia but it is found in many southern Italian dialects). "Frisedda" is a work of art that was created by a people whose sobriety has taught them the habit of eating very well but also how to go on prolonged fasts. Ciambella, which has a narrow hole, is made of whole wheat flour or white, baked, then cut in two horizontally and put into the oven again to get crispy. Then to finish there is little to do: just dip it into cold water and when it is well soaked, dress it with oil, pepper and salt. Tomatoes and onion may be added, too, if you like. That's it! But the shepherd and the farm-laborer with a "frisedda". and a glass of wine call the two their midday meal. With the same ingredients but using boiling water instead, you have a "cialledda".





It reminded me of our Mennonite dish called Reische Tweibach.   Stale buns are cut into two or three pieces and dried crisp in the oven.   A pot of coffee is made.   Each person around the table has a cup of coffee and a bowl and a spoon.   You soak 2 or 3 pieces of tweibach in your coffee and then transfer to the bowl.   Then add cream and jam.   In our house, cream was canned Pacific milk, and jam was usually plum with the skins.  

Crepes with Cottage Cheese (Lietiniai su Varski)

This Lithuanian recipe is from Kristina.   Can't wait to try it. 

To make home made cottage cheese, see Homemade Cottage Cheese.

Ingredients:
Crepes
Cottage cheese
Sugar
Cinnamon

Instructions:
Make the crepes and stack ready for filling.
Mix cottage cheese, sugar, and cinnamon in a bowl.
Put cottage cheese mixture in the centre of a crepe.
Fold the 4 sides of the crepe over like an envelope.
Fry briefly in oil until golden, then flip and fry the other side.
Serve with home made blueberry or raspberry jam mixed with yogurt.

Homemade Cottage Cheese (Glomms)

Why make your own cottage cheese?   Our grandparents made it because they had a lot of cows and milk every day and no refrigeration.   All they had to do is put a bowl of unpasteurized milk in the basement in the morning, and they had delicious clabbered milk by evening.   After tasting it, you will know why it is much better than store bought.

My quest for easy methods of making really good food has me eager to make cheese.   So I started this week with a beginner cheese.   

There are a myriad of methods in cookbooks and on line, but most seem too complex for me.   I didn't want to use any special equipment or ingredients that the "awla" didn't have and I didn't want to stand around stirring for hours or making a big mess to clean up.  

So, I opted for a Ukrainian method that worked great, but not before some anxiety and a conference call with Rose Froese and others.   Man, is it hard to find somebody who can do these old time things these days.   Thanks to Joan for organizing the call.    

I used homogenized pasteurized milk from the store.   Whole milk tastes better and is healthier.   I used store sour cream for the culture.  Buttermilk works too as the culture, but then you have to use a whole litre up.

You have to use a stainless steel pot for this, not aluminum or anything else.  

For pictures of what it's supposed to look like after clabbering and separating, etc., check this video. http://www.youtube.com/watch?v=QgjLbGgjBv0


Ingredients:
2 litres whole milk (from the store)
2 Tbsp. sour cream (from the store)

Instructions:
Sterilize a stainless steel pot with metal handles by putting a little water into it and boiling it with the lid on -- the steam will sterilize the pot.   Pour out the water.  Pour boiling water over a large whisk or spoon.
Pour 2-3 litres of whole milk into the pot.
Add 2 generous Tbsps. sour cream and whisk into the milk thoroughly.
Cover the pot with a clean tea towel.
Set the pot in a warm place for 2 days until the milk separates into curds and whey (watery liquid).  
Preheat the oven to 200 degrees Fahrenheit (170 if you have a convection oven).
Put the pot of curdled milk into the oven for 1 hour and 15 minutes (1 hour for softer, 1 hour and 30 minutes for dryer).
Take the pot out and let cool on the counter (covered with tea towel) for about 2 hours.
Stir the cream from the top of the curdled mass gently into the mass, without stirring in the whey.
Lay two layers of cheesecloth in a large colander, overlapping the edges at least 6 inches.
Put the colander into the kitchen sink.
Pour the curdled milk carefully into the colander and let drain for 5 minutes.
Tie the 4 corners of the cheesecloth together and hang from the faucet or just let it drain in the colander for 1 hour.
Transfer the cheese into a glass container, making sure to get all the cheese off the cheesecloth.   Discard the cheesecloth.
Store in the frig.   It will keep about 5 days.

Serving suggestions:
Ciabatta, smeared with thick layer of cottage cheese, topped with oven dried tomatoes. (see Oven Dried Tomatoes, Ciabatta)
Varenki (perogies)
Lazy man's varenki
Cottage cheese pancakes
Crepes (see Crepes with Cottage Cheese)

Lesco (Hungarian Ragout)

Lesco (pronounced let-cho) is a Hungarian staple made with sweet peppers.   Inspired by an article in Edible Vancouver by Robert Olaj, I made this last week.   The main ingredients are onions, tomatoes, lard, and paprika.

Olaj recommends any kind of sweet peppers other than the generic ones we have in our store, which are too bland and watery.   The traditional one is Hungarian wax peppers, but I used the ordinary ones and it showed in the results.

Bacon fat is easy to make and can be stored in the fridge for ages.   Slice bacon into lardons (easier to do with frozen bacon) (1/4-inch slices) and saute in the pot you are going to use for the lesco.  Use the bacon bits later for potato salad or spinach salad.

You need Hungarian paprika.   I bought a couple of brands and went with the best smell.   The best apparently comes from Szegedi or Kalocsai regions of Hungary.   Don't used smoked paprika, it is sickening.  

Regarding garlic, make sure to use fresh fat firm bulbs.   Garlic needs to be very fresh.

I used a fat Walla Walla onion.   These are from Washington or Oregon and are very sweet and delicious.   Only available for a short period, you have to really watch for moldy soft ones.   They are expensive, so enjoy when you can.

The resulting dish is delicious, although next time I will find the right peppers and paprika.   Lesco can be eaten as a vegetable side dish or condiment.  I found it needs to be eaten with a rich meat dish, for example, baked chicken thighs to bring out the best in this sauce.  

Ingredients:
6 slices fatty bacon
1 large onion
4 cloves garlic
2 Tbsp. Hungarian paprika
3-4 large peppers, or equivalent, Hungarian wax peppers, banana peppers, and one or 2 hot cherry or apple peppers
3 large ripe tomatoes
1/2 Tbsp. sea salt

Instructions:
In a large heavy bottomed stainless steel pot, saute 6 slices of bacon on medium heat to make the bacon fat.
Remove the bacon and use in another recipe.
Meanwhile, chop the onion into 3/4-inch pieces.   Saute the onion in the bacon fat until transluscent.
Meanwhile, chop the peppers into 3/4-inch pieces.  Remove seeds, stems, and ribs.  Chop the tomatoes into 3/4-inch pieces.
Once the onions are ready, grate the garlic into the onions, and saute for 1 minute.
Add the peppers and saute 10 minutes.
Remove the pot from the heat, and stir in the paprika until well blended.   Paprika burns easily so you must do this off the heat.
Return the pot to the heat and stir in tomatoes and salt.
Simmer for 15 minutes and adjust seasoning.

Oven Dried Tomatoes

I am searching for a way to preserve the flavour and goodness of summer tomatoes.   I don't want to use canned tomatoes (BPA and other processing concerns).  One method I tried this week is oven drying.   It worked better than I could have imagined.   The results are amazing.

I used half Roma and half beefsteak --- both field tomatoes from Mary's out in Surrey.   They grow it all themselves.  

I used Kalamata gold olive oil (it really is the best) from a Greek market on Broadway.   Be sure to check the expiry date on the bottle.   Buy in glass bottles and store in a dark place.  

Ingredients:
Extra virgin olive oil
Sea salt
Freshly ground pepper
Finely chopped fresh herbs (rosemary, thyme)

Instructions:
Preheat the oven to 250 degrees F (probably better a little lower).
Line baking pans with foil.
Slice Romas in half lengthwise, and remove any larger stem ends.
Slice beefsteaks in half inch slices lengthwise (through the stem end), and remove any larger stem ends.
Drizzle each tomato slice with olive oil.  
Salt and pepper each tomato slice lightly.
Add a small amount of finely chopped fresh herbs to each tomato slice.
Put two racks near top of the oven.
Put the tomatoes in for 3 to 4 hours, depending on how you like them.
Remove to glass container, cover tightly, and put in the frig or just eat them.  

Basic Pork Chops with Onions and Spices

Pork is very nutritious (loaded with vitamins) and cheap, so everyone should know how to do basic pork chops.   For students and singles, who don't generally cook, learn this standby.

Buy the cheapest pork on sale, with as much fat and bone as possible.   Yes, that is where the taste and nutrition is.   Pork steaks are the tastiest and cheapest so watch for them.

I have provided two versions, one with onions, one with the addition of spices.

The method is called braising, which is cooking with liquid.  It takes a little more cooking time but prep time is minimal.  

Ingredients:
1-2 large white or yellow onions

1 to 4 pork chops or steaks
1-2 Tbsp. olive oil
Spices (optional): 4-5 whole juniper berries, 1 star anise, 1 tsp. cumin seeds, and 4-5 green cardamon.  Crush slightly in a mortar and pestle. 

Instructions:
Heat a large saute pan on medium heat.
When the edge of the pan is hot to the touch, add oil and heat.
Meanwhile, peel and slice the onions into thin slices.
Saute the onions until soft and starting to turn brown (caramelize).  Toss frequently with tongs so they don't burn.
Remove the onions to a bowl.
Meanwhile, season pork with salt and pepper on one side. 
Add a bit more oil to the pan and heat.
Sear the pork chops on both sides.   Leave the meat in place until it loosens on its own.
While searing, prepare spices and fry them beside the meat in a little oil.
Once the pork is brown on both sides, add back the onions and a quarter cup of water.
Then immediately put the lid on the pan.
Turn down the heat, and simmer for 45 minutes.

Harry's Broccoli and Peach Salad

At Lake Riviera, breakfast is always a salad, combining fruits, vegetables, greens, and fresh herbs.   Often served with cheeses.  Salad seems the perfect breakfast.   Every one of Harry's salads is original.

Salt and pepper pots (pottery parfait dishes with thick stems) sit on the counter ready to liberally season all dishes at the lake.   Sea salt is from France courtesy of Sarah.   Pepper is from the bulk food bin and blackens everything from tomatoes to boiled eggs. 

Ingredients: 
Broccoli
Ontario peaches
Avocado
Green onion
Parsley
Dill
Arugula
Limes
Olive oil
Sea salt
Pepper

Instructions:
Put arugula in a bowl.
Cut the vegetables and fruit into 1/2 inch pieces.
Chop the onion, parsley, and dill finely (about 3 Tbsps of each)
Squeeze a couple of limes over the salad (heating the limes in the microwave makes them very juicy).
Add a sprinkle of olive oil.
Season with salt and pepper.
Serve in bowls or plates. 

Bernie's Bean and Ham Soup

Another highlight of a recent Manitoba visit was a pot of Bernie's bean soup.  It was so good, we went back the next night for more.

The amout of salt will depend on how salty the ham is and the type of salt.   You may find that it doesn't need salt at all.

Ingredients:
5 pound smoked ham with rind and bone (should not be not too salty)
10 cups water
1 Tbsp. black peppercorns
1 bunch parsley
1 bay leaf
1 clove garlic
2 onions
1 Tbsp. salt (unless the ham is salty)
3 cups dried beans (the small ones)

Instructions:
Soak beans in a large bowl of water for 8 hours.  Drain the water and discard.
Cook the ham in a large pot of water for 2 hours.   Put the spices and herbs into a large spice ball and cook with the ham.
Chop the onions finely and cook them and the garlic with the ham.
Simmer for 2 hours.
Add the soaked beans and cook for another hour.

Sean's Apple Pie

Sean makes the best apple pie.   It was the highlight of a recent visit.  

One of the keys is sour apples.  Sean and I prefer apples that get mushy, but most people like firmer apples.   In any case, we used the ones from Joan and Harry's apple trees, which were many different varieties.  

Ingredients:
2 cups pastry flour
1 cup Tenderflake lard (cold)
1 tsp. salt
1 Tbsp. white vinegar
1 egg, beaten
10-12 apples, cored, and cut into chunks with peel
1 Tbsp. flour
1/2 cup brown sugar or to taste
1 tsp. cinnamon

Instructions:
Preheat oven to 425 degrees F.
Mix the shortening, salt, and flour, until the flour forms small pieces.   Don't work too much because your warm hands will heat up the shortening too much.   Or use two knives held together or a pastry cutter.
Mix 1 Tbsp vinegar with one beaten egg.   Hand beating the egg with a fork or whisk is okay.  
Add vinegar and egg mixture to the flour mixture and work just until the pastry forms a ball.  Don't overwork because the pastry will get too warm.
Roll out the dough into 4 circles with a cold bottle of wine.
Put pie crust into 2 glass pie plates.
Mix apple chunks with flour, cinnamon, and brown sugar.
Put the apples into the pie shell, cover with second pie crust.   Trim with a knife.
Beat an egg and brush over the pie crust.
Sprinkle with white sugar.
Bake at 425 for 15 minutes and 350 for one hour.

Cardamon Chicken

Ingredients:
Olive oil
1 tsp ground cardamon
Chicken thighs or breasts
Salt
1 tsp chili powder
1 tsp turmeric
2 tsp. tomato paste
2/3 cup yogurt

Instructions:
Heat the pan, add the oil and heat, then fry the cardamon.
Add the chicken and salt, saute under sealed.
Add the chili powder, turmeric, and tomato paste.  Stir well.
Add the yogurt and 1/2 cup water.   Turn down the heat and simmer until the chicken is tender.
Serve with a sprinkle of cardamon on top.

Lemon Coriander Chicken

This is a delicious Indian recipe.  It's important to use whole coriander and cumin seeds.

I use chicken thighs with bone and skin in most chicken recipes.   It's the juiciest and most flavourful.   Cut thighs in three pieces at least.

When browning chicken, only put in a few pieces at a time.  Don't turn the chicken until it loosens from the pan by itself.

Ingredients:
Chicken pieces
Olive oil
Cracked coriander seeds

Cumin seeds
1 yellow onion, sliced
2 cloves garlic
1 lemon, juice and zest
1 tsp.ground ginger
1 tsp. ground coriander
1 tsp. paprika
freshly ground pepper

Instructions:
Heat the oil in a large saute pan and brown the coriander and cumin seeds.
Brown the onion and garlic and remove.
Add oil and brown the chicken. 
Add juice of one lemon and lemon zest, ground coriander, ground ginger, paprika, and pepper. cream, yogurt, and chopped tomato.   Turn down the heat and simmer until chicken is tender.

Thai Chicken Stir Fry

Stir frying was invented to save fuel, but it's also healthy and saves time.  Here is the basic stir fry recipe that everyone should know how to make.   It's delicious and a great way to add more broccoli to your diet.  It's easy enough to make for one and fancy enough for company.

You do need to move fast once you start cooking, so as not to overcook the vegetables.  If you are not organized or deft, you should prepare all the ingredients in advance, including opening the can of coconut milk, setting the table and getting out serving dish, the sauce ingredients, a small bowl and a medium bowl.   The broccoli should be bright green when you serve the dish so speed is critical.

The coconut milk is optional, but authentic and delicious.   I tend to leave it out because of the calories and my aversion to cans.  

The easiest way to cut up broccoli is to cut slices off the stalks until the florets separate into the size you want.   The stalks are edible and delicious.   Most people peel them and add them to the pan. 

Metal or wooden tongs are very handy for making this dish.   Also, don't wear good clothes, and wear an apron, as the oil spatters.  

You don't need a wok, just use a large saute pan, and don't use a lid.

For hearty eaters, cook and serve rice with this dish.

Ingredients:
4 Tbsp. oil (e.g. olive)
1 medium yellow onion, coarsely chopped
4 garlic cloves, grated or chopped
2 chicken breasts or 4 thighs (raw or leftover cooked chicken), cut into strips
1 red pepper, chopped into 1-inch pieces (orange or yellow are good too)
2 heads broccoli, cut into florets
1/2 cup cilantro or Italian parsley
Sauce (see below)
1 small can of coconut milk
Sauce:
2 Tbsp. soy sauce
2 t. brown sugar
1-1/2 t. grated ginger
1/2 t. hot chili paste or red pepper flakes

Instructions:
Cut up the chicken into thin strips and put the rice on to cook.
Heat a large saute pan on medium heat.   When the edge of the pan is too hot to hold your finger on it, add 2 Tbsp. oil. 
Meanwhile, chop the onion coarsely and the garlic finely.  Add to the hot oil and fry 3 minutes.
Add the chicken pieces and saute for 3 minutes and remove to a bowl.
Meanwhile, cut the broccoli into florets and the red pepper into 1-inch pieces. 
Add another 2 Tbsp. oil to the pan and fry the pepper and broccoli for 2 minutes.
Meanwhile, mix the sauce ingredients in a small bowl and chop the cilantro/parsley.
Return the chicken to the pan, add the sauce, and the cilantro/parsley. 
Fry for another 30 seconds.
Add the coconut milk, heat it through, remove the pan from the heat, and serve either directly to plates or in a serving dish. 

Grilled Chicken and Vegetable Salad

Summer calls for lots of easy recipes using leftover barbecued or roasted chicken.  Here's a simple but delicious one I make often.

Ingredients:
Grilled or roasted chicken
Roasted corn
Roasted red, yellow, or orange peppers
Fresh tomatoes
Yellow or red onion
Fresh Italian parsley
Fresh basil
Balsamic vinegar
Extra virgin olive oil
Sea salt
Freshly ground pepper
Greens (optional)

Instructions:
Roast sliced peppers in a 450 degree F. oven for 20 minutes.
Shuck the corn, coat with oil, salt and pepper and roast in a 450 degree F. oven for 5 minutes, and then finish in the micro-wave for 1 minute. Holding the cobs upright using a tea towel to protect your hand, slice down 4 sides of each cob to cut off the kernels.
Meanwhile whisk the balsamic and oil in the bottom of a large bowl.
Chop the parsley and basil and add to the bowl. 
Chop the onion and tomatoes and add to the bowl.
Cut the cooked chicken into bite sized pieces and add to the bowl.
Cool and cut up the roasted peppers into bite size pieces and add to the bowl.
Add the corn, toss, season, and serve in a bowl or over a plate of greens.

BC Spot Prawns Roasted with Tarragon

One of the best things about living on the coast are the BC spot prawns available in spring.  You can get them live at T&T in Chinatown and in Steveston docks and other places selling fish and seafood.   I bought some frozen in ice at Westham Island Herb Farm last week and had a feast.

You have to be extra careful not to overcook BC spot prawns because they are very very tender and delicate.   These are not tiger prawns from Costco.  

I leave the shells on the prawns to save time and to preserve the flavour and juices while cooking.   The shells contain a lot of flavour themselves so it's good to leave them on in the cooking process.

Ingredients:
1-2 pounds prawns, with shells.
sea salt
freshly ground black pepper
Knob of fresh ginger
2-3 cloves of fresh garlic
Extra virgin olive oil
Fresh tarragon.

Instructions:
Heat the broiler (i.e. put the oven on broil) and put the rack about 5 inches from the element.
Line a baking sheet with foil.
Put the prawns on the baking sheet.
Sprinkle liberally with olive oil.
Grate a knob of ginger and a couple of garlic cloves onto the prawns.
Season lightly with salt and pepper.
Toss the prawns, oil, garlic, ginger with your hands and then spread the prawns out in a single layer.
Put the baking sheet with prawns into the oven for a few minutes until the prawns turn pink on both sides.  
Meanwhile, wash and chop a handful of fresh tarragon.
Remove prawns to a serving dish, add the tarragon, toss, and serve.

Grilled Fish

In Canada, we all need to cook fish more often, especially oily wild fish, like sockeye, cohoe, or spring salmon.  I often stop for a fresh filet or steak at Stongs, Choices, or Seven Seas.   Broiled fish, a green salad, some vegetables.   Cut up fruit for dessert.  

The texture of salmon changes when you freeze it, so fresh is best.   I find steelhead trout freezes well without losing texture. 

This is the basic grilled fish recipe.   You can add other flavorings that appeal to you.

Ingredients:
1 or more salmon or other fish filets or steaks, with skin.
Olive oil
Sea salt
Freshly ground pepper
Lemon

Instructions:
Preheat the broiler.  Place the rack 5 inches from the element.
Line a baking sheet or pie plate with foil.  Sprinkle with olive oil.
Add the fish pieces to the pan.   Sprinkle with olive oil.
Season with salt and pepper and a squeeze of lemon.
Broil 3 to 4 minutes each side.  
Test the fish at the thickest part using a fork to pull apart the flakes - the fish should just flake apart but be juicy and moist, not dry, and should be slightly underdone (darker pink or more transluscent) in the middle.  The fish will cook the rest of the way after it is removed from the oven.   After a little practice, you will be able to judge the time based on thickness of fish, temperature of fish (room temperature or frig temperature), appearance of the flesh. 

Variations:
1. Dredge the fish in egg, crumbs, and parmesan cheese.

Broccoli with Sesame Seeds, Garlic, and Ginger

This is the most healthy delicious way to prepare broccoli.   Before I invented this recipe, I was a once a week at the most broccoli eater, but this will change me for life.

The sesame oil should be from Asia, and very pungent.  Get a small bottle in an Asian store, store in the refrigerator,and use up fast.  Sesame oil has a high smoking point, so it won't burn your vegetables.

Ingredients:
Broccoli
Sesame oil
2-3 cloves fresh garlic
1 knob of fresh ginger
Sesame seeds, black or white

Instructions:
Rinse the broccoli, cut the stem off, and cut the head into florets.  You can also peel and slice the stems.
Put the florets into a bowl into the microwave uncovered and press Vegetable.   The broccoli should emerge partly cooked and still bright green.
Meanwhile, heat a frying pan on medium heat.   When hot, add 2-3 Tbsp of sesame oil and heat.
Chop 2-3 cloves of peeled garlic and a knob of peeled ginger and saute, stirring often.   Add the sesame seeds and sizzle a moment or so.
Add the cooked broccoli to the pan, and stir fry for a minute.  The broccoli should remain bright green. 
Put the broccoli mixture into a bowl, drizzle sesame oil on it, and serve.

Tuna Salad

This is a simple but scrumptious recipe for tuna salad.  It was inspired by the tuna salad sandwich at Bean Around the World, which was only okay and had about 12 ingredients -- too many to taste.
The proportions are up to you.   I like lots of ginger and oil.  

Ingredients:
1 can whole white tuna
1/2 cup pickled ginger
1 tsp. sesame seeds
Olive or sesame oil

Instructions:
Flake the tuna with a fork.
Shred the ginger into 1/2-inch pieces.
Mix tuna and ginger well.
Douse with oil and sprinkle with sesame seeds.
Serve with greens, or Broccoli with Sesame Seeds, Garlic, and Ginger

Optional additions: celery, edam cheese, mayonnaise, murin, rice vinegar, sesame oil, wasabi, fresh baby spinach

Sheila's Authentic Baslama Bread

This is another of Sheila's specialties, made on board the She-Cat in the marina at Finike.   It is a Turkish bread recipe and is especially handy method to use on boats as you make it in a frying pan.

I am not sure where we would get soft wheat flour here, but it would probably be the same as for making pasta.   The flour sold in the US is from soft wheat.   The flour they use for making bread is labelled "bread flour". 

Sheila used the blocks of yeast they have in Europe.   We'd have to use a package of dry yeast.

Ingredients:
2 cups milk
1 tsp. sugar
1 Tbsp. dry yeast
5 cups flour (soft wheat)

Instructions:
Mix milk, sugar, and yeast, and leave until the yeast bubbles (about 15 minutes).

Put the flour in a bowl, make a well, and add the liquid. and stir.

 Turn the dough out onto a floured board and knead, adding flour as required.













Cover the dough and leave until doubled in size.

Roll bits to fill frying pan about 1/4 thick.

Heat an oiled frying pan.

Cook 3-4 minutes, turn and cook 1 more minute.

When both sides are slightly brown, remove to plate.

Sheila's Lemon Curd

Put lemon juice and rind and sugar in bain marie and dissolve the sugar.


- Add the butter and melt that too

- Finally add the beaten eggs to the mixture taking care to stir continuously so that they don’t curdle (and don’t overheat)

- Cook gently stirring continuously for about ten minutes – test by putting a drop on a cold plate (hard to do that in a Mediterranean summer). If it stays on the plate when it is tilted it is done.

- Let the mixture cool only for a minute or two and then pour immediately into prepared jar. Don’t cover or put on lid until it is completely cold – just put a cloth or something over it.

Loris and I certainly had a gourmet holiday.   Here is Sheila's amazing Lemon Curd made on board the She-Cat.

Ingredients:
8 oz caster sugar (this translates to 1 cup sugar)
4 oz. unsalted butter
2-3 large lemons
3 large eggs

Instructions:
Sterilize a 1 pint jar and dry with clean cloth or paper towel and set aside.

Place a stainless steel bowl over a pot of simmering water.  

Prepare lemons -- wash the lemons.  Lemons should be warm. Squeeze with a reamer and strain juice.  Use a lemon zester to remove the rind.  Add sugar, the lemon juice and rind to the bowl and dissolve the sugar.

Melt butter in a small pot and add to the bowl.

Beat the eggs with a whisk in measuring cup. Add the beaten eggs to the mixture taking care to stir continuously so that they don’t curdle (and don’t overheat)

Do not let the mixture boil.   Cook gently stirring continuously for about ten minutes – test by putting a drop on a cold plate (hard to do that in a Mediterranean summer). If it stays on the plate when it is tilted it is done.

Let the mixture cool only for a minute or two and then pour immediately into prepared jar. Don’t cover or put on lid until it is completely cold – just put a cloth or something over it.  

Lobskause Hamburg Stil

This is another German recipe from the Hamburg area served by our host Ulla.  It was traditionally made on ship and boats, obviously because fresh ingredients were not required.  A search of the internet revealed many variations and attributions -- Norway, Liverpool, Lubeck.  

Ingredients:
Potatoes
1 onion, peeled, whole
8-10 juniper berries
8-10 allspice
3-4 bay leaves
vegetable broth
1 can corned beef
1 cup pickled cucumbers
1 cup pickled beets and liquid
S and P (if required)

Instructions:
Boil a pot of potatoes with the onion, spices, and vegetable broth until the potatoes are very soft.  Drain, saving some of the liquid, and remove the spices and onion.   Put the potatoes in a large bowl.
Chop the corned beef, pickles, and beets finely and add them to the potatoes.  Add some beet juice and potato water to thin.   Add enough beet juice to make the dish very dark red. 

Serve with fried eggs.

Duck Breasts with Cardamon Sauce

Loris and I were served this during our stay with German friends, Ulla and Ule, this spring.  It was incredible, by far the best duck recipe I have eaten.  
Last week we tried the recipe at home and it was sensational.  

Polderside duck breasts are fabulous.   You can get them at Famous Foods.   We used frozen duck breasts from Stongs.

The flavourings are a little touchy.   Add slowly and taste as you go.   Hold back on the Grand Marnier and salt but be generous with the cardamon.   You can probably skip the balsamic vinegar.

Ingredients:
2 duck breasts
Olive oil
6 tsp. Ground cardamon
4 Tbsp. Grand Marnier
1 Tbsp. grapeseed oil (highest burn point)
1 cup cream
2 Tbsp. mascarpone
2 tsp. balsamic vinegar
Scant tsp. sea salt
Freshly ground pepper

Instructions:
Marinade:
The day before, or at least 2 hours before, score the fat side of the duck breasts in a diamond shape using a sharp knife.
Marinate in a ziploc bag with olive oil, 3 tsp. ground cardamon, and 2 Tbsp. Grand Marnier.
Breasts:
Heat a frying pan on medium, and then add the grapeseed oil.  
Sear the fat side of each breast for 8 minutes, then turn and sear the meat side for 6 minutes.  Don't move the breast in the pan.  Turn the heat down a touch if the breasts start to burn.
Wrap tightly n aluminum foil to keep the juices in.  Wrap the package with a towel to keep warm and rest 15 minutes while you make the sauce.
Sauce:
Pour the fat out of the frying pan.
Heat the pan.
Add the cream and stirt to deglaze the pan.
Strain the sauce through a seive and return to the pan (I didn't bother).
Add mascarpone, 2 Tbsp. Grand Marnier, balsamic vinegar, and 3 tsp. ground cardamon. 
Stir and turn down the heat to simmer for a few minutes.
Taste and adjust the seasonings.
Season with salt and pepper to taste.
Slice the duck breasts and serve on a platter.
Serve the sauce on the side in a gravy boat.  

Sichuan Pepper Chicken

See /http://www.thechinesesouplady.com/sichuan-pepper/ for a picture. 

Lucky me, Fiona brought me some Sichuan peppercorns direct from China.


Sichuan pepper is not related to black pepper or chili peppers; is very aromatic, woody, slightly spicy; and has very slighty lemony overtones; and is typically used in combination with ginger and star anise and as a base for spicy foods.

Yesterday I invented this Sichuan Pepper Chicken and today I tossed some of the peppers into a mushroom omelet.
 
Any chicken will taste great, but organic chicken tastes better.   If possible, get grass fed chicken as it has a better ratio of omega 6 fats.

Sichuan Pepper Chicken
Ingredients:
6 chicken thighs with bone and skin
Extra virgin olive oil
3 garlic cloves
knob of fresh ginger
1 tsp. sel gris (or any sea salt)
1 Tbsp. Sichuan pepper corns
1 Tbsp. Ground coriander
Vegetables such as red pepper, carrots, and parsnip

Instructions:
Preheat oven to 350 degrees and put the rack in the middle of the oven.
Line a baking sheet with tin foil.
Rinse and dry the chicken thighs.  The chicken must be dry so the marinade sticks.
Put the chicken on the baking sheet.
Sprinkle generously with olive oil.
Peel 3 garlic cloves and a knob of ginger.   Grate the garlic and ginger onto the chicken.
Sprinkle on the Sichuan pepper and ground coriander onto the chicken.
Using your hands, toss the chicken and other ingredients well.
Arrange chicken skin side up.
Cut the pepper into 1-1/2 inch wide slices.
Cut the ends off the carrots and parsnips and cut into 1/4-inch pieces diagonally.
Add the vegetables around the chicken.   Sprinkle with olive oil, salt, and pepper.
Put the chicken and vegetables into the oven for 20 minutes.
Turn the oven to broil for another 10 minutes to brown the chicken.  Watch it to make sure it doesn't burn.
Pierce the chicken near the bone with a sharp paring knife.  If the juices run clear, the chicken is done. 

Potato and Tomato Salad

Here's a nice take on potato salad, using lots of tomatoes, which cuts down on the calories, or a nice take on tomato salad, adding some bulk.  The ratio of half potatoes and half tomatoes works well.   Salads made with oil (not majonnaise or cream dressings) last well in the frig for 3 days. 

Ingredients
8 medium red potatoes
8 medium tomatoes, or cherry or grape tomatoes
1/2 red onion, thinly sliced
zest of one lemon
2 Tbsp. capers
1/4 cup pitted kalamata olives, cut in half
3 Tbsp. fresh Italian parsley
1-2 tsp. sel gris
Freshly ground black pepper
EVOO (the good stuff)

Instructions
Quarter the potatoes, leaving the peel on, put in a pot, cover with cold water, bring to a boil, turn down the heat, and simmer til oil the potato fall off a knife poke into the centre.
Meanwhile, in a medium serving bowl, add the tomatoes cut into 1 inch pieces or halved cherry tomatoes, pitted olives, capers, and lemon zest.
Cut the red onion into quarter and slice finely, and add to the bowl.
Chop the parsley finely and add to the bowl.
Add salt and pepper and at least 1/4 olive oil and stir.
Drain and cool the potatoes.  Cut into 1 inch pieces and add to the bowl.
Stir well, taste and adjust seasoning and oil.  
Serve warm or cold.

Potato Soup

Lately, I have been eating more potatoes, after years of avoiding them.   I think the reason is that there are so many good types and so many good recipes.   It is also nice to eat a carb that has not been processed.  

I made this great soup last week --- very very simple recipe and absolutely delicious.

Tip:  I buy a pound of bacon, then separate the strips into packages of 3-4 slices and freeze.  Then I have just the right amount for numerous recipes or breakfast for one or two.  

Potato Soup

Ingredients
2 Tbsp. olive oil
3-4 slices of bacon
1 large yellow onion
10 or so medium red potatoes
Sel gris
Freshly ground pepper
1/4 cup cream




Instructions
Heat a dutch oven or soup pot on medium heat.
When the edge is hot to the touch, add olive oil.
Let the oil heat up.
Meanwhile, cut the bacon into lardons (half inch pieces).
Add bacon to the pot and stir occassionally with a wooden spoon.
Meanwhile, cut up the onion into quarters and slice fairly thinly.
Add onion to the pot and saute, stirring now and then.
Meanwhile, slice the potatoes (about 1/4 thick), but don't peel.
Add the potatoes, 1 tsp salt, pepper, and cold water to cover.
Bring to a boil, and then turn down and simmer until the vegetables are mushy (about 30 minutes).  
Turn the heat off, add the cream, check seasoning and adjust, stir, and serve.

Harry's Slow Lamb

Harry doesn't even own a recipe book.  But he experiments with herb and spice combinations with great results.   The recipe is loosely based on Laura Calder's French Cooking At Home. 
The leg of lamb came from Famous Foods and was grass fed local lamb.
Use a heavy white wine with this dish.

Ingredients
1 or 2 legs of lamb
Olive oil
Butter
Garlic
1 bunch each of fresh sage, basil, thyme, rosemary
2 fresh bay leaves
12 Juniper berries
1 cup white wine

Instructions
Preheat over to 300 degrees Fahrenheit and place the rack so that your roasting pan with lid will fit in the middle.
In a seasoned cast iron frying pan, heat 1 tablespoon of butter on medium heat.
Then add 2 cloves chopped garlic, 4 crushed juniper berries, 2 tablespoons chopped fresh  rosemary, and 1 tablespoon chopped fresh basil.  Saute briefly to infuse the butter.  The butter will brown or blacken a bit but that's okay.  
Strain the garlic, berries, and herbs out of the oil with a seive and put the oil back in the pan. 
Add 2 tablespoons butter to the plan and turn the heat up to medium high.  
Rub Greek olive oil all over the lamb (helps make it golden crisp).
Sear the meat sides of the lamb and then the fat sides and remove to a side plate.
Turn the frying pan down to low.  Add 1 cup white wine to the pan to deglaze.
Add 8 juniper berries and 5 tablespoons of roughly chopped fresh herbs.   Cook for a minute or two just to soften.  Crush the berries with your spoon.
Arrange the rest of the fresh herbs in a thick layer to form a rack for the meat on the bottom of a small roasting pan.   Place the leg of lamb on top.  Pour the herb mixture from the frying pan over the meat.
Put the lid on the roasting pan and roast for for 4 hours.
Meanwhile, prepare potatoes, parsnip, carrots, onions, and garlic on a separate baking sheet. Coat with oil, salt and pepper, and chopped parsley.  Put in the oven about 2 hours before the lamb is done.
Check the roast every 90 minutes and add 1/4 cup water if necessary to make sure it remains moist.
Place the meat on a platter and garnish.   The meat will be pull apart tender -- let the guests pull off the meat and serve themselves.
Place vegetables on another platter.  
Pour the liquid (without the herbs) out of the roasting pan into a sauce boat to drizzle over meat and vegetables.

Chicken Cacciatore

This is another dinner express recipe.  I have made it for years.  You can see I am not a fan of slow cooking, in the sense of cooking stews for hours.  

I use chicken thighs, with skin and bone, but you could use leftover chickenAI use fresh tomatoes (or frozen).   Canned tomatoes are tasty and nutritious but the cans are lined with BPA, which is not good for you.  

Those white button mushrooms are pretty tasteless and pointless but the brown ones are good (Crimini).  They have just the right taste and texture.  Be sure to get ones that are dry not kind of slimy or sticky. 

Ingredients
1 lb chicken thighs
2 cups chicken broth
2 lb (4 cups) tomatoes, chopped
1 small onion, chopped
1 large green pepper, chopped
4 - 8 oz. mushrooms, chopped
1/4 cup parsley, chopped
Garlic, grated
1 tsp. basil, dried

Rice or noodles.

Instructions
Cook the chicken in broth for 10 minutes.
Add tomatoes, onion, pepper, and mushrooms, garlic, and herbs.
Simmer 20 minutes.  
Cook pasta or rice.
Serve.

Spicy Chicken Chili

This chicken chili is much better than chili made with hamburger, and it's really quick.  I have been making it for years.
You have to have cooked the beans ahead.   I cook extra beans when I soak and cook them so I always have some in the freezer.  

Ingredients
1 Tbsp. oil
2 garlic cloves
1 lb chicken thighs, cut into strips (boneless, skinless)
4 tsp, chili powder
1 T. cumin powder
2 tsp. dried oregano
1 tsp. salt
2 jalapeno peppers, chopped and seeded
1-1/2 cups chopped tomatoes (fresh)
1-2 cups chicken stock
2 cups any white beans, cooked
2 cups black beans, cooked
1/2 tsp black pepper
Fresh cilantro

Instructions
Saute onion and garlic for 3 minutes
Saute chicken 3 minutes
Stir in spices and tomatoes and stock.
Simmer 15 minutes
Add beans and simmer another 15 minutes.
Add chopped cilantro and serve. 

Swedish Meatballs with Dill and Sour Cream

This is a classic recipe and one of the few that I find worth the trouble of making meatballs.  Somehow, they always just taste like hamburger.
You can use either fresh or stale bread of any kind although some favour fresh white bread.   I am generous with the dill seed (get the seed not the dried green stuff)

Swedish Meatballs with Dill and Sour Cream
Ingredients
Meatballs:
2/3 cup milk, warmed
Fresh or stale bread
2 Tbsp. grated onion
1 lb. ground beef
2 tsp. dill seed
1 large egg
1 tsp. sea salt
1/2 tsp. white pepper
2 Tbsp. butter
Sauce:
1 Tbsp butter
1 T. flour
1 cup milk
1/2 cup sour cream
1/2 cup fresh dill, chopped
Salt and pepper

Instructions
Soak the bread in the warm milk.  Use your hands to break it up into mush.
Mix all the ingredients, using hands mix quite a while until the mixtures is really well blended.
Make meatballs and fry in 2 T. unsalted butter over medium.
Remove to a plate.
Cook the sauce in a small pot and pour over the meatballs.

Turgay's Turkish Salata

Several years ago, I had a Turkish doctor staying with me for 6 weeks, learning English.  He was young and quite engaging, newly married, and his wife expecting.  He learned English very fast and we had many laughs. He called me bossy, which surprized me a little as I thought I was so nice, and one day he was talking about bossyness when the penny dropped and I realized he was saying busy.    

And he was a great cook, very very fussy about everything, and taught me some basics about Turkish cooking.   He wouldn't let anyone else dish the ice cream because they just dug into the middle.   It had to be cut straight down one side of the bucket.

Turkish Salata
Ingredients
Tomato, peeled
green pepper
cilantro leaves
cucumber, peeled
Lettuce
Green onion or dry onion
Sumac
Salt

Lemon
EVOO
Dired mint

Instructions
Cut the vegetables up very fine.
For the onion, add the salt and sumac and hand press.
Hand press all the ingredients.
Serve on a flat plate.
Drizzle oil over.
Sprinkle dried mint over.

Harry's Fruit Salad

Harry’s Fruit Salad recipes could be a whole cook book.  This is was written by my sister Joan.

Harry’s theory is to use the same base for all the types of salad and then change the main ingredients to suit the type of salad. The presentation and the preparation are part of the what makes it so good. So you can prepare these salads in front of your friends, family or guests or as a special ritual for yourself.

His Four Versions of Fruit Salad are:

• Dessert

• Breakfast
• Salad served with the main evening meal
• There is a fourth type which is a brunch salad, which can be a variation of the three.

To start with, here are the Five “Must Do Basics” for all types of salads.

1) Basic Ingredient #1: The base is always oranges and grapefruits. The peeling of them is very important. First, cut off the ends, then slice down all sides. What is left is just the meat of the fruit. Then cut out each one of the segments with a sharp knife. Do this over a large bowl so that you catch all of the juices that drip into the bowl. It’s very quick after you get used to doing it. Then squeeze the juice out of the remaining pulp. This makes a nice presentation and no pulp in the salad for your guests.

2) Basic Ingredient #2: Fresh Ginger grated to taste.

3) Basic Ingredient #3: Fresh sea salt and fresh pepper.

4) Basic Ingredient #4: A good Extra virgin cold pressed olive oil.

5) Basic Ingredient #5: Finely grated hard Reggiano cheese on top.

Version #1 - Dessert Salad
Ingredients
Orange
Grapefruit
Ginger, fresh grated
Sea salt
Freshly ground pepper
EVOO
Reggiano
Spinach leaves
Tropical fruits
Lime
Honey
Mint Leaves

Instructions
 Start with a martini glass or some kind of see through dish for nice presentation so that you can see what’s in the salad.

 Line the martini glass with fresh baby spinach leaves.

 Put in the orange and grapefruit, less for a dessert salad and add “tropical” fruit like banana, kiwi, mango, or papaya. Mix it nicely into a large mixing bowl.

 Inside the bowl, grate fresh ginger, a fresh lime which you cut the same way that you do the oranges and grapefruits…cut the wedges out with a sharp nice, then squeeze the juice out of the remaining pulp.

 Melt a little honey in the microwave. Drizzle on salad – not too much, not to take away from the salt and pepper taste. But it pulls together the fruit flavours.

 Put all the fruit onto the lined spinach leaves in your dessert dish.

 Grate an excellent Reggiano cheese with a fine grater on top.. just a little.

 Top with mint leaves. Serve with a fork.

 At the end, a special treat is to drink the remaining juice mixture out of the martini glass.

Version #2 - Breakfast Fruit Salad

Ingredients
Ginger, fresh grated
Sea saltBerries go well in this salad – blackberries, blueberries, raspberries, strawberries. It all depends on what you like and what your guests like or what is available.
Freshly ground pepper
EVOO
Reggiano
Berries
Banana
Brie or Camembert
Honey
Dried herbs
Bread

Instructions

Leave out the spinach leaves, no avocado, no citrus fruit is necessary.

A nice Brie or Camembert cheese can be used as a garnish.

 For example, this morning Harry made a warm Brie and Blackberry salad.

 Slice a little banana, maybe ½ per serving, into the bottom of a serving dish. Place the ¼ round of Brie or Camembert per person on top of the banana. You will not see the banana underneath. Warm in microwave for 25 to 30 seconds. You will not notice the banana flavour but will think that the cheese and the banana are one. It will have a combined flavour that is indescribable.

 Around the sides arrange blackberries and drizzle warmed honey mixture and olive oil on top. In this case, Harry warmed up some dried herbs from the garden in a cast iron frying pan (mixture of all types including lavender, sage, basil, etc.) and added the warm honey. Then he drizzled this mixture on top of the Brie, banana, and blackberries. If using the Brie or Camembert, then you don’t need the grated cheese.

 Serve a thinly sliced toasted heavy German or Transylvanian or multigrain bread cut into wedges on the side of the dish. We also had some bacon as a side dish with this which worked with the dried herb flavours.

Version #3 – Evening Meal Salad served with or before the main dish

Ingredients
Orange
Grapefruit
Spinach
Fresh herbs
Green onion or shallots
Sea salt
Freshly ground pepper
Fresh Ginger
EVOO
Avocado
Brie or Camembert
Parmesan

Serve this salad in a larger, deeper, wide rimmed white bowl. Put more spinach leaves in..again that show at the edge of the bowl.
 Herbs – Put in fresh herbs - more dill, cilantro, basil, mint, whatever you have.

 Add sliced green onion or shallots.

 No honey on this one.

 Use more citrus fruits, less banana, less tropicals.

 Add the sea salt, pepper, ginger and EVOO

 Add Brie or Camembert or your favourite cheese (a five year old white cheddar is also good) in wedges around the edge of the bowl.

 Garnish with sliced avocado.

 Grate Reggiano Cheese on top and add mint leaves.

 This salad goes well with fish, smoked salmon, or smoked goldeye.