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Monthly Archives: July 2010

Friday’s dinner

30 Friday Jul 2010

Posted by Jane's Adventures in Dinner in goat cheese icecream, herbed biscuits, truffles with sea salt

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Last night`s dinner

Quick, tasty and healthy. A great dinner that left us feeling satisfied but not overly full.

Tonight`s dinner

We`re actually going to try out Wellington Gastropub but before we go we`re having a cocktail and some snacks.

The next morning we`re off early to spend the day at a friend`s cottage so I need to get everything ready for both events.

For snacks we`ll have; herb biscuits, prosciutto and goat cheese flavoured with fresh herbs from the garden.

This biscuit recipe always works (another catering holdover) and I make the whole big batch so that I can freeze half of them raw and cook tthem whenever I want something tasty and don`t have any time.

In a large bowl mix until mealy; 6 cups flour, half cup sugar, quarter cup baking powder, 2 tsp. baking soda, 1 cup shortening and 1 cup butter.

Sauté 6 T. butter, 1 ion, 1 cup chopped mixed herbs and 4 cloves of minced garlic.

Add to flour with 1 and one third cups of buttermilk.

Roll out to quarter inch thick and cut into small biscuits (use a floured juice glass). Bake for 10 minutes on a parchment lined cookie sheet at 350 degrees.

These biscuits make great sandwich bases if you make them larger.

I`m going to take a ham to the cottage but we really need something sweet. I`ve been waiting for a chance to make these and this is an excellent excuse.

This recipe is from that great blog that I got the slowcooker chicken curry a couple of weeks ago.

Gluten Free Dairy Free Chocolate Truffles

12 oz. gluten and dairy free good quality dark, bittersweet or semi-sweet chocolate, chopped

1/3 cup canned coconut milk (NOT light and not from the carton – those are too thin)

1 teaspoon gluten free vanilla, almond, mint, orange or other flavoring of choice

In a small sauce pan, heat coconut milk until just beginning to bubble around the edges, but do not boil. Remove from heat. Add chopped chocolate and stir until chocolate is melted and mixture is smooth. Add flavoring and mix well. Allow to cool to room temperature, then put into refrigerator to chill.

You can shape your truffles at this point for a very dense chocolate truffle, if you choose.

For a fluffier, lighter type of truffle: When mixture is firm, whip with electric mixer until mixture is light and fluffy, but do not allow to get soft and runny. Put back into the refrigerator and chill until firm.

Scoop one to one-and-a-half teaspoons of truffle mixture and roll into a ball. I find this works best with a cooler kitchen and hands. Leave plain or roll into your choice of coatings, powdered sugar, unsweetened cocoa powder, crushed toasted nuts, crushed peppermint candies, finely shredded coconut, etc.

If you would like to dip in tempered chocolate, chill the shaped truffle until firm and cold before dipping in the warm chocolate and top with a small sprinkle of grey sea salt.

[This is what I’m going to do as I’ve been eating Lindt Sea Salt chocolate bars like they’re going out of style.]

Store in a cool place.

I`m also going to bring my ice cream making ball with me and the mix to make this great recipe from the Tartlette lady who provided the instructions on making macaroons (mint and black pepper).

Goat Cheese Ice Cream:
3/4 cup sugar (170 gr)
2 egg yolks
2 cups milk (500 ml)
1/3 cup heavy cream (100 ml)
1/2 vanilla bean, seeded
4 oz goat cheese (120gr), at room temperature

In a large bowl whisk the sugar and egg yolks until pale. In a saucepan set on medium heat, bring the milk, cream and vanilla bean to a simmer, slowly pour a small amount on the egg yolks to temper. Pour the remaining over the yolks and sugar. Stir well then pour back in the saucepan and cook over medium low heat until the cream thickens and coats the back of a wooden spoon, stirring constantly.
Remove from the heat and whisk in the goat cheese until completely melted and incorporated.
Cool to room temperature. Cover and refrigerate until cold. Process in an ice cream maker according to your machine’s manufacturer’s instruction. Freeze until firm.

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Thursday’s dinner

29 Thursday Jul 2010

Posted by Jane's Adventures in Dinner in tofu satay

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Last night’s dinner

Here are the nice big batch of buns ready to snack on. I am going to have to get these into the freezer quickly as I can see myself od’ing on carbs because of them.

Here is the whole meal together; salmon (terrific and stayed really moist due to the prosciutto), sliced tomatoes, potatoes (from the garden) par-boiled and then sauteed with mushrooms.

Too full for even a bit of dessert-which is good because I didn’t make any.

Tonight’s dinner

That’s a lot of meat in the last couple of days so tonight we’ll have tofu satay with brown rice and cut-up cucumber.

I’m out and about for the day and swimming is at 6:00 so I want something quick. This morning I am putting chunks of tofu and whole mushrooms to marinade in peanut sauce. I made the peanut sauce when we had satay a little while ago and froze half the batch (“cook once-eat twice” should be my mantra).

At dinner time I will just skewer the tofu and mushrooms and then grill the whole thing until carmelized.

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Wednesday’s dinner

28 Wednesday Jul 2010

Posted by Jane's Adventures in Dinner in herb buns

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Sorry but no picture from last night. Between being lucky enough to spend the day with my godkids and dearest friend and swimming lessons we ended-up having leftover zuchinni lasagne (even BETTER the next day) and bbq’d sausages.

Tonight though the salmon is being prepared. I timed myself and that recipe took 1 minute from start to finish. My kind of cooking.

Since dinner was so quick to make, it is rainy today and I’m feeling notalgic, I pulled out another Perfect Pear recipe and am making Herb Buns.

This makes a large recipe that you can form into buns and freeze at that stage. When you are ready for fresh buns you can take the dough out of the freezer, let them rise and bake them until they sound hollow when tapped on the bottom.

We always made them with white flour but I’m using whole wheat and expect they will just be denser but still tasty and healthier.

In a large bowl (this is called proofing the yeast) combine and let get fluffy looking; 2 T. yeast, 1 1/2 cup water and 6 T. sugar.

Meanwhile in a different bowl combine; 2 eggs, 1/4 cup olive oil, 1/3 cup chopped parsley, 2 tsp. dill weed, 1 tsp. dill seed, 1 cup finely chopped onion, 2 tsp. salt and 1 tsp. fennel seeds.

Add to proofed yeast and then add 7 cups of flour. Stir to combine and then turn out onto your countertop that has been floured. Knead until smooth.

Put into a greased bowl and cover until it doubled. Punch down and form into buns. Place on cookie sheet and let rise until almost double and then bake in a moderate oven until they are browned on the top and sound hollow when tapped on the bottom.

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Tuesday’s dinner

27 Tuesday Jul 2010

Posted by Jane's Adventures in Dinner in proscuitto wrapped salmon

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Last night’s dinner

THIS WAS TERRIFIC! Can’t really believe how well this turned out. You don’t really have to double bake your lasagne if you are short on time but I’ve found with conventional lasagnes this is the way to get it to hold its shape after being cut.

I’m putting this on the make again soon and make often list.

Tonight’s dinner

Stephen has requested salmon tonight and I’ve been clearing out old magazines. I found this in a lurking Canadian Living issue and thought it was worth a try. The magazine is now in a bin ready for the retirement home drop off. My resolution when the baby came along was to stop buying so many magazines and now I need to get rid of as many as possible as it seems Madison’s stuff breeds.

We’ve been so lucky with friends and family giving us so many things that now we’re passing them along to as many people as possible. I can’t even imagine how much everything would have cost without these hand-me-downs let alone the impact on the environment. So far, I haven’t limited the amount of big plastic things that Madison has since they’ve all been from other children but we have been careful with anything that we’ve bought. Mind you, that has been really easy considering how few things we’ve gotten for her.

Today is the day that I’m stripping Madison’s cloth diapers, one big “batch” has been soaking in vinegar and washing soda since last night. I’ll do the rest tonight. I’m going to have them be bleached on the deck by the sun but I have a few stains that aren’t coming out. Does anyone out there know how to make the diapers snowy white again? I know-I have to keep in mind what they are used for but…

Salmon wrapped with prosciutto

Ingredients
1/4 cup (50 mL) Dijon mustard
2 tbsp (25 mL) chopped fresh chives or green onions
1/4 tsp (1 mL) pepper
4 skinless salmon fillets
4 thin slices prosciutto

Preparation:
In small bowl, mix together mustard, chives and pepper; spread over both sides of salmon. Place fish, skinned side down, on prosciutto; wrap around fish.

Place fish, prosciutto seam side up, on greased grill over medium heat; close lid and grill, turning once, until fish flakes easily when tested, about 10 minutes.

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