Saturday, May 23, 2015
Saturday, May 9, 2015
I had never had Green Sauce until I came to America. But it certainly was delicious with poached fish. I asked a few people for a recipe, and they looked blankly at me, so in the end I made a recipe up. 1 bunch Watercress - using only the top half of the bunch 1 bunch Dill - use only leaves 1/2 bunch parsley leaves 2 cups Mayonaise 1 cup sour cream salt to taste Blend all the ingredients in a food processor. Can make ahead of time.
Monday, April 6, 2015
In this winter of deep cold, snow, ice. It has been hard to be inspired about cooking. We have been eating stews, casseroles for weeks. I had thought about writing about them, but I tend to assume that everyone knows how to do this.. If not let me know and I will write a few recipe ideas. Last night we had a few friends over. I wanted to make something different for dessert. The Shepherds Pie was an easy Supper item. I love meringues in almost any shade or form. In fact it is one of the only ways I eat egg. It has always surprised me that Americans don’t eat them like we do in England. Mum often made them and all you need is a quick bowl of whipped cream to go with them. Our friend Sally Newbury makes one of my favorite desserts, Hazelnut Meringue cake. Last summer Sally gave me the recipe, I carefully wrote it in my notes, came back from England and got a new phone. Now I cannot access it. I looked at a few recipes online and came up with a recipe that worked for me. Hazelnut Meringue cake 5 egg whites 4 oz/125 grams of Bob’s Red Mill Hazelnut Flour - you can also use whole Hazelnuts, by placing the Hazelnuts on baking sheet, roasting until lightly browned in a 375 degree oven, then grind in a food processor. I wanted to try the Hazelnut flour and found it worked perfectly and was certainly easier. 8 oz caster sugar vanilla essence a few drops 1/2 tsp of vinegar. Whisk the egg whites until they hold their shape, then gradually beat in the caster sugar, a spoonful at a time, add the vinegar and vanilla essence with the last spoonful. Grease and line with parchment paper 2 8inch cake pans. Divide the meringue mixture between the two tins, and place in a 375 oven. Bake for 35 - 40 minutes. Remove, let cool in the pans. Whip 1 cup of heavy cream with caster sugar to taste. Spread whipped cream over the meringue, I put raspberries on top of the cream, but you can add sliced strawberries or peaches or nothing. Put the second cake on top of the cream, add the rest of the whipped cream to the meringue. Add more fruit on the top. Serve.
Tuesday, March 31, 2015
Tuesday, March 10, 2015
This is one of my most popular salads. Simple, easy, healthy.. Orzo Salad 1 lb Orzo - cooked al dente, and cooled with a tablespoon or two of Extra Virgin Olive Oil 1 lb Haricot vert or Sugar snap peas - Blanched, cut into 1/2 inch pieces 1 cup slithered almonds - roasted 6 - 8 Sundried tomato in olive oil, sliced 1/2 cup white balsamic Salt to taste Extra virgin Olive Oil Combine the first four ingredients in a bowl. Add last three. Taste, adjust for your flavor.
Sunday, March 8, 2015
One of our weekend breakfasts growing up, usually a Saturday, was often, Poached Smoked Haddock. Sometimes, I thought it was my mothers way of paying us back for our late night excursions, that if we were not up for breakfast, she would put the smoked haddock on a tray and beside out beds. It inevitably got us up, because of the smell. In the good old 80’s, when one could still do such things, I would bring some smoked haddock packed in bags, back so I could use it. Other than poaching it for breakfast, one of my very favorite breakfast items. I would make Kedgeree with it. Two years ago I discovered Richard Penfold at Stonington Seafood. http://www.stoningtonseafood.com/?menutype=finnanhaddie. Maker of some of the best Smoked Haddock I have had. I now keep a couple of packs in my freezer. Smoked Haddock Chowder 8 - 10 oz piece of smoked Haddock 2 cups milk, 2 cups cream Add the smoked haddock and the milk, cream mixture to a heavy bottomed pan, gently bring to the boil. Leave the Haddock in the liquids, while it cools, to steep with flavor. 1 large onion chopped 3 scallions/spring onions, chopped, use most of green for color and flavor 1/2 cup/1 stick celery chopped 1/2 cup carrot chopped 1/2 cup and a little more yukon gold chopped in to 1/3 inch pieces 3 rashers streaky bacon, cut into 1/4 inch pieces 1 cup fish stock 1/2 cup frozen/fresh corn kernels salt and pepper to flavor pinch pepper flakes Olive oil In heavy bottomed pan, sauté the chopped bacon until golden. Drain off fat. Add onions, scallions sauté until opaque. Add the remaining ingredients - apart from the corn, gently bring to boil. Cook for 10 minutes, then add the cooled cream/milk mixture. Bring back to boil, add the corn and the flaked smoked haddock, skin removed and gently simmer for another 10 - 15 minutes. Serve with chopped parsley and delicious crusty bread.
Monday, February 23, 2015
After three weeks feeling like a lock in because of the cold in NYC. My friend Cathy and I decided that even with the promise of yet more snow, we would drive out to her house in Mattituck on the North Fork of Long Island, to have a change of scenery. Red tailed hawk, caught a squirrel. I think of this time as The Rise of the Raptors Basically, the inlet was frozen over. I walked down to the beach and was stunned by the sight. I had been at Boarding School In Wilhelmshaven, Germany and we would have Deich Walk each weekend, not matter the weather. It was amazing to see the Ice Flow come down. I had seen nothing like it until this weekend.