Copyright 2010 T.W. Barritt All Rights Reserved
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Baked Potato Soup
Cream of Baked Potato Soup
2 baked potatoes, peeled
1 cup of milk
1/2 cup of whole cream
1/2 cup of chicken stock
1/4 teaspoon of wasabi powder
1 teaspoon of kosher salt
1/2 teaspoon black pepper
1/2 cup finely diced sweet onion
1/4 cup finely diced celery
1 slice bacon, fried until crispy
Purée the potatoes, liquids, and seasonings in a food processor. Meanwhile, saute the onion and celery until nicely carmelized. Also add these to the food processor and purée. Return all to the pan and reheat. Serve garnished with crumbled, crisp cooked bacon.
Flat Pie
I made pâté a few days ago and finally gathered my courage to test it tonight. I will be blogging about that in about a week or so. What a heavenly meal though! My homemade pâté and fresh mesculun greens from my very own garden. And that paired with my own lavash. I savoured every bite.
My good neighbour Verdella called just as I finished eating. I wanted to give her some of my pâté so I ran across the back lane with my little package of two different kinds. She had just made flat pie. I don't know if it is her own invention or if it is common out here among the farm and ranch families. It is a pie made flat in a jelly roll pan or baking sheet with sides. It is easy to pack out to the guys when they are working on the land.
She makes the best pastry I have ever tasted. I'll be hitting her up for her recipe and tips on pastry. I'm sure it is made with lard.
I just have to tell you that ever since I have been painting bedrooms, shovelling red shale, shovelling top soil and cutting flower beds, I have lost 10 pounds! I have been so busy with working on the house that I haven't been cooking so much but what I have made has been very satisfying. But tonight was over the top! Such a treat.
Pork Chops with Pineapple Chutney
Pork is also a commonly eaten meat in the same places that pineapple and papaya flourish. It's a great match.
Pineapple Chutney
1/2 cup chopped onion
1/2 cup honey
1/2 cup white wine vinegar
1 pineapple, peeled, cored and finely diced
1 Granny Smith apple, peeled, cored and diced
3/4 cup diced papaya
1 tablespoon ground allspice
1/4 cup peeled and finely chopped fresh ginger
3 tablespoons allspice berries, toasted
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
Toast the allspice berries and add the vinegar. Heat and reduce to 1/4 cup and discard the berries.
Combine vinegar and all ingredients in saucepan and cook over high heat until boiling, stirring frequently. Reduce heat to medium and simmer until the pineapple has softened and the mixture has thickened, about 45 minutes. Cool completely. Refrigerate up to 30 days or freeze up to 3 months.
Strawberry Fields and Salad Days at Restoration Farm
Despite the song lyric, strawberry fields are not forever. In several weeks, the plush red conical berries will be a memory, but at the moment, they are ripe for the picking at Restoration Farm.I’ve been traveling, so I haven’t yet had a chance to taste the first fruits from the farm. The morning air is warm and sweet. I meet head grower Dan Holmes bumping along in the truck as I am walking
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Kumquat Ice Cream
Kumquat Ice Cream
2 cups kumquats, thinly sliced and seeds removed
2 tablespoons diced fresh ginger
1 cup water
1 cup sugar
Boil these together until the kumquats are very tender, about 30-45 minutes. Cool. Puree in food processor.
1 cup whipping cream
1 cup milk
2 eggs
Beat the eggs until foamy and add the cream and milk. Heat over a double boiler until it has thickened, about 20 minutes.
Mix the kumquat mixture with the custard and cool to room temperature. Then process in ice cream maker according to instructions.
Calamari Salad
There is more dressing than you will likely use so just save the rest for another salad. It tastes great on anything. Or do like I did and make this salad twice! Second time I deep fried the calamari rings. I am sure it wouldn't take long to figure out which was my favourite!
Calamari Salad
- 1/2 lb cleaned squid
- 2 tablespoons fresh lemon juice
- 1 tablespoon red-wine vinegar
- 1/3 cup extra-virgin olive oil
- 1 large garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup red onion, halved lengthwise, then thinly sliced crosswise
- 1/3 cup pitted Kalamata olives, halved lengthwise
- 1/2 cup cherry or grape tomatoes (3/4 lb), halved or quartered if large
- 1/2 celery rib, cut into 1/4-inch-thick slices
- 2 tablespoons loosely packed fresh flat-leaf parsley leaves
- 2 cups mesculun greens, washed and dried
Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.
Cook squid in a 5- to 6-quart pot of boiling salted water , uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.
Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl.
Meanwhile, combine squid, olives, onion, tomatoes, celery, and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.
Just before serving, toss with mesculun greens.
Well, since I still had one squid tube, I thought I would do a second take on this salad. This time I deep fried the calamari. The recipe is otherwise identical.
To deep fry calamari, cut the squid tube into rings and soak in buttermilk for 2 or 3 hours. Drain and dredge in a seasoned flour mixture. I simply used a tablespoon of Chesapeake Bay Style seasoning in a cup of all purpose flour. Shake off the excess flour and fry.
Heat peanut or other oil with a high smoke point to 375F and cook in small batches. It should only take about a minute to fully cook each batch. Arrange the calamari rings on top of the tossed salad.
Cooks Note: If you do not have a thermometer, then the correct temperature has been reached when a one inch cube of bread toasts in one minute in the oil.
My good friends, Greg and Jerry, dropped in this past long weekend. They were so sweet to bring a gift for my new home. They know me well and chose kitchen and garden things. They brought me more of my favourite wild rice. I swear that the best wild rice can be purchased in Winnipeg.
They also gave me a new product that is a lot like oat groats. It is oat rice! I will be experimenting with that and am thinking a pilaf might be good. Some nice teas from Cornelia Bean, two plants from their garden (they saw my candied violets and gave me a pansy and a viola, both edible), gardener's door knocker and Anna (a local foodie magazine). Thanks guys! This will provide hours of enjoyment.
Just before serving, toss with mesculun greens.
Calarmari Salad......take 2
To deep fry calamari, cut the squid tube into rings and soak in buttermilk for 2 or 3 hours. Drain and dredge in a seasoned flour mixture. I simply used a tablespoon of Chesapeake Bay Style seasoning in a cup of all purpose flour. Shake off the excess flour and fry.
Heat peanut or other oil with a high smoke point to 375F and cook in small batches. It should only take about a minute to fully cook each batch. Arrange the calamari rings on top of the tossed salad.
Cooks Note: If you do not have a thermometer, then the correct temperature has been reached when a one inch cube of bread toasts in one minute in the oil.
My good friends, Greg and Jerry, dropped in this past long weekend. They were so sweet to bring a gift for my new home. They know me well and chose kitchen and garden things. They brought me more of my favourite wild rice. I swear that the best wild rice can be purchased in Winnipeg. They also gave me a new product that is a lot like oat groats. It is oat rice! I will be experimenting with that and am thinking a pilaf might be good. Some nice teas from Cornelia Bean, two plants from their garden (they saw my candied violets and gave me a pansy and a viola, both edible), gardener's door knocker and Anna (a local foodie magazine). Thanks guys! This will provide hours of enjoyment.