I’m learning the temperament of the new stove, one recipe at a time. Next up is a little cookie baking experiment. How will this hot shot oven affect the browning, crispiness and texture of a very traditional oatmeal cookie recipe?My recipe comes from a 1983 pamphlet from Quaker Oats called “Simply Great Cookies.” It is one of several heirloom recipe pamphlets that I received from family
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Clementine Marmalade
I also see that David Lebovitz is blogging about marmalade this week, too. He has a very good tutorial that you might want to check out although we won't find something so exotic as bergamot. Just click here. This recipe can be made in any amounts. It will keep in the refrigerator for a couple of months.
Clementine Marmalade
4 Clementines, sliced
¼ c cold water
granulated sugar equal in amount to the amount of Clementines
Trim off the blossom ends and then slice into quarter. Then finely slice these quarters and place them in a medium-sized pot filled with cold water. Simmer for about 10 minutes and discard the water. Blanching the citrus helps it to maintain the vibrant colour that can be lost if you just simmer to make the marmalade.
Measure the slices and use the same amount of granulated sugar.
In a pot over medium heat, add the orange slices, sugar, water and the juice. Cook until the mixture reaches a jam consistency (10-15 minutes).
Allow this to fully cool and then finely chop the fruit and peel. Put in a covered bowl in the refrigerator. This can be kept in the refrigerator for several weeks or it can be preserved using the hot water bath method.
Butter Chicken
I didn’t have any garam masala so I used Madras curry powder. Garam masala is just a mixture of Indian spices and the mixture varies from region to region. Curry is also a mixture of Indian spices.
Tandoori Chicken with Butter Sauce serves 6
adapted from Chatelaine magazine March 2010
4 t finely minced ginger
4 t finely minced garlic
1/4 c fresh lemon juice
2 t paprika
generous pinches of salt
2 lb skinless (and boneless if you wish) chicken thighs and breasts
½ c plain yogurt
3 ½ t garam masala
generous pinches of cayenne pepper (optional)
1 T vegetable oil
14 oz (398 ml) can of crushed tomatoes or 5 fresh tomatoes, peeled, seeded and diced
½ to 1 small hot chilli pepper, finely minced (optional)
4 T cold butter, cut into cubes
1 T honey
½ c heavy cream
1. For the tandoori chicken, prepare the ginger and garlic. Add the lemon juice to a large bowl.
Stir in paprika and salt. Make a few slits in the chicken and add to the lemon juice mixture.
- In another bowl, stir yogurt with 1 ½ t garam masala, cayenne and 2 t each of ginger and garlic. Add this to the chicken and stir to coat. Cover the bowl with plastic wrap and refrigerate at least 1 hour or up to 12 hours.
- When ready to roast, preheat the oven to 500F. Line a large rimmed baking sheet with foil. Arrange chicken in single layer on foil. Roast until cooked through, 15 to 20 minutes if boneless and 25 to 35 minutes if bone-in.
- Meanwhile, for sauce, heat oil in a large saucepan over medium heat. Add the remaining garlic and ginger. Stir for 30 seconds. Add tomatoes and hot pepper. Bring just to a boil, 1 to 3 minutes. Whisk in cold butter until blended, then whisk in honey, remaining 2 t garam masala and cream. Reduce to medium-low and simmer until reduced slightly, 3 to 5 minutes. Sprinkle with pinches of salt. If you like it creamier, add more cream.
- Cut chicken into bite-size pieces, if you wish, and add to sauce. Continue simmering until the chicken is hot. If making ahead, cover and refrigerate for up to 2 days.
Linguine with Lobster in a Saffron Cream Sauce
I have never used frozen lobster tails before. Here in this small, prairie city there is a lot of frozen fish and seafood. So putting my snobbery aside, I tried the lobster tails. They were delicious!
Linguine with Lobster in a Saffron Cream Sauce serves 2
1 lobster tail
1/4 c finely diced carrot
1/4 c finely diced celery
1/4 c finely diced shallots
2 T unsalted butter
sea salt to taste
pinch of saffron
2 T finely grated Parmesan cheese
1/4 c heavy cream
1/4 c lobster stock
1. Place the frozen lobster tail in a pot with a little water and steam until done, about 10 minutes.
2. Remove the lobster meat from the shell and slice into medallions. Reserve the stock in the pot for the pasta sauce.
3. In a saucepan, saute the mirepoix (carrots, celery, shallots) in butter until they are translucent, about 5 minutes. Add the lobster stock and pinch of saffron. Continue to saute for a minute or two. Add the heavy cream and gently simmer for a minute or two.
4. Meanwhile, cook the linguine according to package instructions.
5. Toss in the cooked pasta and parmesan cheese to coat the pasta. Add the pieces of cooked lobster. Serve immediately.
Portuguese Chicken
I am not good at remembering dates but in January of about 1998 I decided I needed to take a budget trip to Portugal. I searched on line for B&B’s and settled on two. One was a fabulous old summer home in Lisbon still in the aristocratic family that built it. The other was a covey of cottages in the countryside in the Algarve.
I am the first to admit that math is not my strong point but how could I get it all backwards with exchange between the Euro and the Canadian dollar, I don't know? Rather than being cheap, it was actually quite expensive.
I am so thankful for my mistakes. Both B&B’s were magical. In the Algarve I rented a car and did a lot of driving through the countryside and along the coast. My B&B host told me that there was a good little restaurant in the nearby village. It was the only restaurant in the quaint village. I drove up and down every tiny little lane until I found it.
There was no worry about the language. The only thing on the menu was chicken dinner. How lovely. When I saw this recipe in the March 2010 for Portuguese chicken, it took me back to all the fond memories of that trip.
I sat down. We smiled at each other. There were only 3 or 4 tables. They brought me food. The chicken was cooked in their wood-fuelled oven and served with fries. Dessert was simply a lovely, sliced orange picked from their own tree. It was a meal I will never forget. That was before I had a digital camera, so my pictures are packed away with the rest of my household.
Portuguese Chicken adapted from Chatelaine magazine March 2010
1 whole chicken, 3 lb
1 lemon
generous pinches of coarse salt
½ c olive oil
½ c white wine
1 T paprika
3 sprigs fresh parsley, chopped
1 bay leaf, crumbled
- Using kitchen scissors, cut the backbone from the chicken and discard (or save for stock). Cut off and discard any excess fat or skin. Place, skin side up, on a large cutting board. Using both hands, press down on breastbone until chicken is as flat as possible. Massage to cover chicken with juice. Refrigerate at least 1 ½ hours.
- When ready to roast, preheat oven to 400f. Line a large baking sheet with foil. Place a rack on the foil, then set chicken, breast side up, on the rack. Roast for 15 minutes. Meanwhile, in a medium bowl, whisk oil with wine, piri piri sauce, paprika, parsley, bay leaf and a pinch of salt. Brush chicken with oil mixture. Continue roasting and basting ivery 10 minutes until chicken is cooked and skin is crispy, about 45 minutes.
- Slice into pieces and spoon pan juices over top. Serve with fries or roasted baby potatoes and a green salad.
I Am No Longer Homeless...
Finally I made a decision!
It needs Sarah’s touch in the decorating realm. I mighty be knocking out a few walls and putting hardwood throughout. The kitchen needs some work.
Now, I just have to break the news to Miss Sugar. I don’t know if she is ready to settle down yet. She is a bit of a city gal.
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Here is the big news…sit down (especially if you are an old friend who really knows me)…I bought a house in this little prairie city called Swift Current. Tada! Here I am! I made a commitment…finally!
It needs Sarah’s touch in the decorating realm. I mighty be knocking out a few walls and putting hardwood throughout. The kitchen needs some work.But I love the location close to the parks and green spaces and swimming pool. The town has a vibrancy uncommon in many small towns. And I can drive to Calgary in 5 hours or Saskatoon in 2 ½ hours…both cities that I love.
And last but certainly not least, I love the sunsets, the sunrises, the freshness of the air, the blackness of the night sky, the slowness of the traffic and the people who want to get to know me. It is my home province and regardless of my straying from the fold, I am home again.
Now, I just have to break the news to Miss Sugar. I don’t know if she is ready to settle down yet. She is a bit of a city gal.Sarah's Chili
I brought back a few dried chilis from the South and have been dying to try them. And I know I told Deana that I was 'beefed' out but when in Rome..... Unless I want to have a feast on Mennonite, German or Farmer's sausages on a regular basis, beef is next in line here in cattle country.
In Neville, Saskatchewan we are in the centre of Hutterite and Mennonite country. Hence, the sausages. I also see lutefisk at the grocers. Perhaps I will gather the courage.
So, back to the chili. I decided to invent my own recipe. And you wanna know what? It wasn't half bad. I loved the complexity of using the different dried chilis and the subtle flavours. I grew up serving chili with rice - a little odd for a farming community perhaps. I also love it with homemade bread.
Sarah's Chili
1 can black beans
1 can diced tomatoes
1 dried mulato chili
1 dried ancho chili
1 dried guachillo chili
1 t dried red chili flakes
1 star anise
1 T rich, dark chocolate
1 t ground cumin
1 yellow onion, finely diced
1 c water
Saute the beef chunks and set aside. In the same pan, warm all of the chilis and spices (grind in a coffee grinder or mini-prep first). Add the onions and saute until clear. Add back the beef. Add the canned tomatoes, chocolate and water. Cook in a 350F oven for about 2 hours or until the beef is tender. Add the rinsed and drained canned black beans about 30 minutes before the dish is done.