Holy Crow! How did Thursday role around and I am just finally posting? The week has been a busy one with a gala to help at on Monday and a snowstorm yesterday that saw us have a dump of 25 cm (yay :().
Quick note of revision from a previous post. Lynne wants me to make sure that everyone knows she is actually originally from Montreal and she does not like how I spelled the Carribean (hah! did it again just for fun).
Here is some terrific coverage of our school’s event (we’re at the end of the piece).
http://communities.canada.com/ottawacitizen/blogs/omnivore/default.aspx
I’ve been working on the props for our “Midsummers Night’s Dream” production coming-up and my knitting kids are still obsessed.
Here is the present that Theseus gives Hippolyta at the beginning;
I knit the calla lilly out of copper wire and put a number of crystals into it. I’ve also done a lily that has glowsticks woven into-hmmm sounds a bit odd when you write it down.
Very exciting news-the lovely Michelle has a new website with all of her photography options, costs etc.
http://www.michellebarbeauphotography.com/
As a result of all the activity; food has needed to be really quick and often made the day before.
I have come out with a few nice meals though.
1) Oven “fried” tilapia. This method will work with any fish-I just happened to stop by the fish market on Tuesday and they had some gorgeous filets fresh. Simply have three shallow bowls ready. One with seasoned flour (I like to add a dash of curry powder too), one with 2 beaten eggs and the last with panko crumbs (again seasoned).
Pat the filets in the flour, through the egg and then into the panko (pressing the fish into the crumbs so that they stick well).
Take a baking pan and add a T. of oil and place in a 330 degree oven. Heat the pan and when the oil is just about smoking add the filets. Cook for about three minutes (less if the filets are thin) and flip. Cook for another three minutes and serve with rice and a bit of salad.
A nice touch is to make your own tartar sauce. Take (no measurements as this is all to taste); mayo, yellow mustard, green relish, dill, lemon zest and tarragon.
We’ve also had an old good that I haven’t made in a really long time.
http://www.canadianliving.com/food/honey_dijon_chicken_thighs.php
The only thing that I do differently is I thaw my chicken with the honey-dijon marinade and just throw the whole thing in the oven when I get home from work. My favourite part of the whole thing though are the creamy egg noodles (I use chevre in the place of cream cheese). I also roasted some butternut squash to go with the rest of the meal.
Ingredients
8 chicken thighs, skinned
2 tbsp (25 mL) liquid honey
2 tbsp(25 mL) Dijon mustard
1 tbsp(15 mL) chopped fresh thyme
1 tbsp (15 mL) cider vinegar
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
Preparation:
Place chicken, bone side up, on greased grill over medium-high heat; close lid and cook for 10 minutes.
Meanwhile, in small bowl, stir together honey, mustard, thyme, vinegar, salt and pepper; brush one-third over chicken. Turn chicken and brush again. Close lid and cook, brushing halfway through, for 10 minutes or until juices run clear when chicken is pierced.
Ingredients
2 cups(500 mL) (500 mL) chicken stock
1/4 tsp(1 mL) (1 mL) salt
1/4 tsp(1 mL) (1 mL) pepper
4 cups(1 L) (1 L) curly medium egg noodles
1/2 cup(125 mL) (125 mL) herbed cream cheese
1/2 sweet red pepper, chopped
Preparation:
In saucepan, bring stock, 1-1/4 cups (300 mL) water, salt and pepper to boil; stir in noodles. Reduce heat and simmer, stirring occasionally, until tender but firm, about 5 minutes. Stir in cream cheese until melted. Stir in red pepper. Cover and let stand until sauce is thickened, about 5 minutes.
Twenty-five cm. of snow means butterscotch pudding to me so here is a great standby recipe from my mom.
Melt together; 1/4 cup of butter, 3/4 cups of brown sugar. Add 2 cups of milk and slowly heat.
In a pot over medium heat; take 6 T. of flour and slowly add in the butterscotch flavoured milk. Let thicken.
In a small bowl have 2 eggs yolks and mix in 1/4 cup of the hot pudding. Add the whole mixture together. Pour into ramekins or cups. Makes six large portions.
Tonight’s job is cooking club with the kids and we’re making ricotta stuffed meatballs. We’re basing this recipe on the book “Man and His Meatballs”. I’m posting the recipe the same way that I offer it to the kids.
Ricotta-stuffed Meatballs
FIRST!
Who will: 1) Wash the table at the end 2) Wash the dishes 3) Dry the dishes AND put them away?
Three people make the meatballs:
One person go and get the materials: medium mixing bowl, dry cup measurement, VERY clean hands, small sheet pan, sharp knife.
One person go and get the ingredients: 3 cups cubed crustless Italian bread (about half a loaf), 3 pounds ground beef, 1 egg, half an onion, ¼ cup chopped fresh parsley, ¼ cup chopped fresh basil, 1½ cups grated Parmigiano-Reggiano cheese, pinch of oregano, salt and black pepper to taste
One person chop the onion finely (1/4 cm. by ¼ cm.)
To make the meatballs, run cubed bread under water and gently squeeze out excess liquid. Put bread in a large mixing bowl. Add beef, egg, onion, parsley, basil, cheese oregano, salt and pepper. Mix well with hands. Divide mixture into 8 portions. Using hands, roll each portion into a large meatball about the size of an apple. Place meatballs on a small cookie sheet.
Two People to make the stuffing: (one gets the materials and one to get the ingredients)
Materials: small mixing bowl, cup measure, ½ cup measure, teaspoon
Ingredients: 1 cup ricotta cheese, ½ cup grated Parmigiano-Reggiano cheese, 1½ teaspoons salt, black pepper to taste.
To make stuffing, combine ricotta with Parmigiano, salt and pepper.
EVERYBODY: Ask Mrs. Craske or Mr. Van Dyk to show you how to stuff your meatballs.
Don’t forget to bring your container tomorrow to pick these beauties up-they will be in a delicious tomato sauce!
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