tag:blogger.com,1999:blog-60775064173352822182024-02-08T14:51:38.798+01:00Cuisine de JanRecipes from Jan's kitchenJan McIntyrehttp://www.blogger.com/profile/03230149361572158281noreply@blogger.comBlogger142125tag:blogger.com,1999:blog-6077506417335282218.post-62294384372972016822014-01-01T23:20:00.002+01:002014-01-02T23:19:54.102+01:00Happy New Year 2014!A friend once asked me what foods I would I want if I was only able to eat three different ones for the rest of my life. My answer "Lobster, Avocado and Chocolate".<br />
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Avocado is so good for you and versatile. Chocolate - what can I say - dark and delicious and we need dessert right? Lobster has long been my favourite food. My father loves to tell the story that when I was in Jr. High in Shelburne, Nova Scotia, I would lament that some of my classmates complained that, since their parents were lobster fishermen, they had to eat a lot of lobster. I would love to have had that problem!!!<br />
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Recently I tested the lobster goes well with avocado theory and can say that this combination works.<br />
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There is nothing better than fresh properly cooked lobster. I have eaten lobster from both sides of the Atlantic (green Nova Scotia and Brittany Blue) and from the Caribbean (spiny rock lobster). I like them all. I prefer the Atlantic lobsters since they have both claw and tail meat. The claw meat is sweeter and the tail is meatier. I like the lobster served with a hot lemon garlic butter. Traditionally the side dishes are coleslaw and potato salad.<br />
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What better meal to bring in the new year?<br />
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Boiled Lobster<br />
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500 to 680 g (1 to 1-1/2 lb) lobster per person<br />
Melted butter<br />
Freshly squeezed lemon juice<br />
Crushed garlic clove, optional<br />
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<i>Bring a large pot of salted water to a rolling boil.</i><br />
<i>Grab the lobsters just behind the head and drop them head first into the pot. Bring the water back to a boil and start timing - 5 minutes for the first pound and three minutes for each additional pound. Lobster will be fully cooked when the shell turns bright red and the antennae can be easily removed. Remove from pot.</i><br />
<i>Either let each person cut open the lobster using claw crackers and kitchen shears. Or before serving, crack the claws using the back of a large kitchen knife and cut the lobsters in half.</i><br />
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<i>Melt butter in a ramekin; add lemon juice and garlic. Serve with lobster for dipping.</i>Jan McIntyrehttp://www.blogger.com/profile/03230149361572158281noreply@blogger.com0tag:blogger.com,1999:blog-6077506417335282218.post-81058941997048451532013-12-24T21:27:00.002+01:002014-01-02T23:20:33.899+01:00Cock-a-Leekie Soup<div class="separator" style="clear: both; text-align: center;">
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Cock-a-Leekie Soup is Scottish peasant food. Nutritious and hearty enough to chase the wet and chilly weather away. Add some bread and you have a meal. Like all peasant food, there are probably as many recipes as there are cooks who make it. This recipe is a simple one using just chicken, leeks and carrots.<br />
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Cock-a-leekie Soup<br />
Serves 6-8<br />
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1.25 kg (2lb-12oz) fresh, whole chicken<br />
8 medium sized leeks, well washed and chopped into 2 cm (¾") lengths<br />
3 medium sized carrots, peeled and grated<br />
Salt and crushed black pepper<br />
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<i>Add chicken to a large soup pot with enough water to more than cover and add ½ of the leeks. Cover and simmer gently for 1 hour or until chicken falls off the bone. Remove chicken and set aside.</i><br />
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<i>Strain the stock into a clean pot cover and simmer for 10 minutes Add grated carrots and remaining chopped leeks; continue cooking for 20 minutes or until leeks are tender and intensity of flavour has increased. Add some chopped reserved chicken and season to taste with salt and pepper.</i><br />
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Jan McIntyrehttp://www.blogger.com/profile/03230149361572158281noreply@blogger.com0tag:blogger.com,1999:blog-6077506417335282218.post-60748875704854512832013-12-16T22:15:00.001+01:002013-12-16T22:15:11.793+01:00Waldorf SaladWaldorf Salad - lost classic or fresh crunchy salad ready to be rediscovered?<br />
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The latter I think. I had a craving one day to make this classic and I was converted. This makes an excellent winter salad - no lettuce just a crunchy combination of celery, apples, red onions and walnuts in a light mayonnaise (or if you prefer yoghurt) dressing. Perfection!<br />
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Waldorf Salad<br />
Serves 4<br />
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225 g (8 oz) mayonnaise<br />
60 mL (4 Tbsp) lemon juice<br />
5 celery stalks, sliced<br />
2 red apples, thinly sliced<br />
1 small red onion, thinly sliced<br />
100 g (3.5 oz) roasted walnuts<br />
chopped parsley, to taste<br />
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<i>Mix together mayonnaise and lemon juice in a large bowl. Add the rest of the ingredients and toss gently to coat. Serve immediately. </i><br />
<br />Jan McIntyrehttp://www.blogger.com/profile/03230149361572158281noreply@blogger.com0tag:blogger.com,1999:blog-6077506417335282218.post-45734262220353977722012-07-21T18:57:00.000+02:002012-07-21T19:50:20.188+02:00Kitchenalia - GaniveteriaROCA<br />
If you are as obsessive as I am about kitchenalia, you must visit GanveteriaROCA in Barcelona. This store has all the sharp objects (and some not so sharp ones) for your kitchen needs. I bought some beautiful accessories for eating lobsters here but there is so much more to choose from.<br />
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The store which has been around since 1911, is like an old-time hardware store where all the stock is held in drawers behind the counter. However there are many items on display in the windows. The staff are very friendly and helpful (at least for those of us who have only rudimentary Spanish) and pointing things out from the window displays is a godsend! <br />
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GaniveteriaROCA, Placa del Pl,3, 08002 Barcelona http://www.ganiveteriaroca.cat/ca/aparador/index.htmJan McIntyrehttp://www.blogger.com/profile/03230149361572158281noreply@blogger.com0tag:blogger.com,1999:blog-6077506417335282218.post-69403235787221804952011-12-31T21:45:00.001+01:002011-12-31T21:48:01.592+01:00Happy New Year 2012!<span class="Apple-style-span" style="color: #6fa8dc; font-size: x-large;"><b>Wishing everyone a healthy, happy and prosperous New Year 2012!</b></span>Jan McIntyrehttp://www.blogger.com/profile/03230149361572158281noreply@blogger.com0tag:blogger.com,1999:blog-6077506417335282218.post-72219103040426450782011-10-29T21:43:00.000+02:002011-10-29T21:43:00.659+02:00Paris MarchéI can only say that I have been very very busy with other activities this year and rather uninspired food-wise with my local fare. Somehow vegetables packaged in plastic bags do not entice me. On my recent trip to Paris, I passed by my favourite marché and instead of being able to buy food, I took photographs. Who would not want to buy this produce and produce something exciting in the kitchen? It is such a shame that I stayed in a hotel with no cooking facilities!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-TGuzCSogaG0/TqxVIlj3CVI/AAAAAAAAAzY/zL4W8vq2Xog/s1600/DSC_6949.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="http://4.bp.blogspot.com/-TGuzCSogaG0/TqxVIlj3CVI/AAAAAAAAAzY/zL4W8vq2Xog/s320/DSC_6949.JPG" width="320" /></a></div>Jan McIntyrehttp://www.blogger.com/profile/03230149361572158281noreply@blogger.com0tag:blogger.com,1999:blog-6077506417335282218.post-71614966594801991532011-03-06T18:59:00.000+01:002011-03-06T18:59:32.222+01:00Nanaimo Bars<div style="font: 12.0px 'Arial Narrow'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><i>Recently one of my colleagues asked me about a tasty treat he sampled at the Canadian Stand at the Bazar International* in Luxembourg. He couldn’t remember the name but said that this Canadian specialty was so decadent that you could only eat 1 piece in a sitting and consisted of 3 layers including the chocolate topping. “Nanaimo Bars” was the first thought that came to my mind and sure enough after a google check he confirmed that was indeed the treat in question. It seems that these are so rare in Luxembourg that they are only imported for the Bazar and they sell out quickly. </i></span></div><div style="font: 12.0px 'Arial Narrow'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><i><span style="letter-spacing: 0px;"></span></i></div><div style="font: 12.0px 'Arial Narrow'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><i>Legend has it that Nanaimo Bars originated in the city of Nanaimo on Vancouver Island, British Columbia. Other places have also laid claim to this yummy treat and the search for documented proof of origin is on-going. Whatever the outcome these tasty treats are truly a Canadian speciality. </i></span></div><div style="font: 12.0px 'Arial Narrow'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><i><span style="letter-spacing: 0px;"></span></i></div><div style="font: 12.0px 'Arial Narrow'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><i>In my house we didn’t make Nanaimo Bars but a close and slightly simpler cousin called “Chocolate Squares”. These are also very decadent but the base layer doesn’t include egg and the middle layer omits the custard powder so the result is a little less rich and creamy. These days there are other variations of the squares that include mint and coffee flavours. I have my own ideas now for some more uniquely European spins on the recipe too.</i></span></div><div style="font: 12.0px 'Arial Narrow'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><i><span style="letter-spacing: 0px;"></span></i></div><div style="font: 12.0px 'Arial Narrow'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><i>Since this was my first attempt at the official Nanaimo bars, I used the classic recipe from the City of Nanaimo site </i><a href="http://www.nanaimo.ca/EN/main/visitors/NanaimoBars.html"><span style="text-decoration: underline;"><i>http://www.nanaimo.ca/EN/main/visitors/NanaimoBars.html</i></span></a><i> but modified it to use ingredients that are more readily available here and adapted it to metric measurements. I replaced the graham cracker crumbs with crushed digestive biscuits, used a vanilla pudding powder and custard powder and chose a lower cocoa content chocolate than what I would normally use. I think the results were acceptably close to the original. At least I would hope that it will satisfy Nanaimo Bar cravings until the annual return of the imported “REAL THING” at the Bazar in Luxembourg.</i></span><br />
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Add egg; stirring until thickened. Remove from heat; stir in remaining ingredients. Press firmly into an ungreased 20 cm square (8” x 8”) pan. Refrigerate.</i></span></div><div style="font: 12.0px 'Arial Narrow'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><i><span style="letter-spacing: 0px;"></span></i></div><div style="font: 12.0px 'Arial Narrow'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">Middle Layer</span></div><div style="font: 12.0px 'Arial Narrow'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">125 mL (1/2 cup) unsalted butter</span></div><div style="font: 12.0px 'Arial Narrow'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">40 mL (2 Tbsp + 2 tsp) cream</span></div><div style="font: 12.0px 'Arial Narrow'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">30 mL (2 Tbsp) vanilla custard power (Bird’s Eye or vanilla pudding powder)</span></div><div style="font: 12.0px 'Arial Narrow'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">500 mL (2 cups) icing sugar</span></div><div style="font: 12.0px 'Arial Narrow'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 12.0px 'Arial Narrow'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><i>Cream together butter, cream, custard powder and icing sugar. Beat until light and fluffy. Spread over base layer. Refrigerate.</i></span></div><div style="font: 12.0px 'Arial Narrow'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 12.0px 'Arial Narrow'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">Topping</span></div><div style="font: 12.0px 'Arial Narrow'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">115 g (4 oz) semi-sweet chocolate (+/- 45% cocoa content such as Cote d’Or Noir Puur)</span></div><div style="font: 12.0px 'Arial Narrow'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">30 mL (2 Tbsp) unsalted butter</span></div><div style="font: 12.0px 'Arial Narrow'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 12.0px 'Arial Narrow'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><i>Melt together chocolate and butter in top of a double boiler over low heat. Allow to cool then spread evenly over middle layer. Chill in refrigerator until set. </i></span></div><div style="font: 12.0px 'Arial Narrow'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><i><span style="letter-spacing: 0px;"></span></i></div><div style="font: 12.0px 'Arial Narrow'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><i>Remove from pan and slice into 16 squares. </i></span></div><div style="font: 12.0px 'Arial Narrow'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><i><span style="letter-spacing: 0px;"></span></i></div><div style="font: 12.0px 'Arial Narrow'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 12.0px 'Arial Narrow'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">* Bazar International is an annual charity event held at LuxExpo in Luxembourg in late November / early December.</span></div>Jan McIntyrehttp://www.blogger.com/profile/03230149361572158281noreply@blogger.com0tag:blogger.com,1999:blog-6077506417335282218.post-78311976623399879832010-12-25T15:10:00.003+01:002011-01-12T23:28:24.216+01:00Merry Christmas!<div style="color: #f3f3f3;"><span class="Apple-style-span">Europe is experiencing such extreme weather and travel chaos this year. I hope that all the stranded passengers find a way to enjoy the holiday. I was fortunate that my travel plans were not disrupted by more than a 1/2 hour delay in reaching my final destination but in the past I have missed flight connections and Christmas parties due to winter conditions.</span></div><div style="color: #f3f3f3;"><span class="Apple-style-span"><br />
</span></div><div style="color: #f3f3f3;"><span class="Apple-style-span">As a child growing up in Canada, the song "I'm Dreaming of a White Christmas" didn't make a lot of sense to me since we could pretty much always count on having a white Christmas. I longed for a green Christmas. I moved to Europe to avoid the snow and extreme cold but annoyingly it seems to have followed me. </span></div><div style="color: #f3f3f3;"><span class="Apple-style-span"><br />
</span></div><div style="color: #f3f3f3;"><span class="Apple-style-span">Christmas seemed to approach far more rapidly this year than usual and in spite of my early preparations, the execution of my plans to make (and beautifully decorate, I might add) lots of goodies did not happen. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_ZqJxeqvXoxo/TRX58_mzeMI/AAAAAAAAAsg/RENTO6fP3lI/s1600/DSCN6672.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_ZqJxeqvXoxo/TRX58_mzeMI/AAAAAAAAAsg/RENTO6fP3lI/s320/DSCN6672.JPG" width="320" /></a></div><div style="color: #e06666; text-align: center;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span">Happy Holidays to everyone!</span></span></div><span class="Apple-style-span" style="color: red;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="background-color: #666666;"></span></span></span>Jan McIntyrehttp://www.blogger.com/profile/03230149361572158281noreply@blogger.com0tag:blogger.com,1999:blog-6077506417335282218.post-69816178668363663532010-10-13T23:36:00.000+02:002010-10-13T23:36:41.370+02:00Spinach & Pumpkin Curry<a href="http://4.bp.blogspot.com/_ZqJxeqvXoxo/TLYls7NA_tI/AAAAAAAAArw/tocM-bfIw88/s1600/DSC_0457.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/_ZqJxeqvXoxo/TLYls7NA_tI/AAAAAAAAArw/tocM-bfIw88/s320/DSC_0457.JPG" width="320" /></a><i>Today is October 10th, 2010 or as it is known 10/10/10. Some are saying that this is a lucky date and since we had a lovely fall day with sunshine and warmth, I am in full agreement.<br />
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The grape harvest is in full swing along the Moselle. The vineyards are buzzing with machinery and people. I am sure the winemakers too are happy that the weather is cooperating. <br />
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Fall also brings Oktoberfest that mostly happens in September in Germany and isn’t celebrated as much in this wine making area. Although, I have seen signs for a few beer tents and celebrations while traveling around the region. <br />
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Fall also means pumpkins are in season. In Canada we mostly associate them with pumpkin pies at Thanksgiving and Jack o’lanterns at Halloween. But they are much more versatile food and can be used in muffins, cheesecakes, soups, side dishes and Indian inspired curries.</i><br />
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<i>I tried this intriguing and delicious Spinach and Pumpkin Curry for a change from the usual soup or baked goods.</i><br />
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<a href="http://4.bp.blogspot.com/_ZqJxeqvXoxo/TLYjL-i3SKI/AAAAAAAAArs/YLEq9DIkkDc/s1600/DSC_0600.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/_ZqJxeqvXoxo/TLYjL-i3SKI/AAAAAAAAArs/YLEq9DIkkDc/s320/DSC_0600.JPG" width="320" /></a><br />
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Spinach and Pumpkin Curry<br />
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1 kg (2 lb) pumpkin, peeled and chopped<br />
30 mL (2 Tbsp) olive oil<br />
2 medium onions, chopped<br />
2 cloves garlic, minced<br />
15 mL (1 tsp) grated fresh ginger<br />
1-2 small chiles, thinly sliced<br />
5 mL (1 tsp) ground coriander<br />
5 mL (1 tsp) ground cumin<br />
2.5 mL (1/2 tsp) turmeric<br />
300 mL (10 oz) coconut cream<br />
250 g (9 oz) spinach leaves<br />
30 mL (2 Tbsp) fresh coriander, chopped<br />
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<i>Heat olive oil in large pan; add onion and cook, stirring, until soft and lightly coloured. Add garlic, ginger, chiles and spices; cook stirring until fragrant. Add pumpkin and coconut cream. Simmer until pumpkin is tender, about 20 minutes. Add spinach and fresh coriander. Simmer until spinach is just wilted. </i>Jan McIntyrehttp://www.blogger.com/profile/03230149361572158281noreply@blogger.com0tag:blogger.com,1999:blog-6077506417335282218.post-49447917703408239272010-09-19T22:03:00.000+02:002010-09-19T22:03:36.418+02:00Tabbouleh<i></i><br />
<i><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: Times; font-size: medium;"><i></i></span></div><i><div style="display: inline !important; font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;"><i>Thanks to my new Luxembourgish golf friends Hana and Dan, I had large bunches of fresh parsley and mint at my disposal and Tabbouleh immediately sprung to mind. Tabbouleh is the Lebanese parsley salad made with bulgur or cracked wheat, tomatoes, green (spring) onion, mint, lemon juice and olive oil.</i></span></div></i><br />
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><i><span style="letter-spacing: 0.0px;"></span></i></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;"><i>Many Mediterranean countries have their own similar versions of this dish. The Lebanese version uses more parsley than bulgur in the dish than the other versions. </i></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><i><span style="letter-spacing: 0.0px;"></span></i></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;"><i>The bulgur should be well drained to ensure that the salad is not too watery. Adjust the amount of dressing to suit the type of bulgur used and the time that it needs to absorb it. The salad can be served as an accompaniment to other dishes as you would rice or pasta, or it can be served as a starter or snack on lettuce leaves (romaine works especially well) or with pita bread. </i></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span style="letter-spacing: 0.0px;"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_ZqJxeqvXoxo/TJZsQ4aM04I/AAAAAAAAArg/cByIZomRdiE/s1600/DSCN6551.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_ZqJxeqvXoxo/TJZsQ4aM04I/AAAAAAAAArg/cByIZomRdiE/s320/DSCN6551.JPG" /></a></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
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</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">Taboulleh</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">Serves 6-8</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span style="letter-spacing: 0.0px;"></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">125 mL (1/2 cup) bulgur</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">250 mL (1 cup) boiling water</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">125 mL (1/2 cup) fresh lemon juice</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">125 mL (1/2 cup) olive oil</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">salt and freshly ground black pepper, to taste</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">1250 - 1500 mL (5 - 6 cups) parsley, finely chopped</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">250 mL (1 cup) fresh mint, finely chopped</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">8 green onions, chopped</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">4 large tomatoes, finely diced</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span style="letter-spacing: 0.0px;"></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;"><i>Rinse bulgur under cold running water; cover with boiling water and let soak for 20 minutes. Drain well, squeezing out excess moisture with hands; place in a large serving bowl. Stir in lemon juice, olive oil and seasoning. Set aside.</i></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;"><i>Combine parsley, mint, green onions and tomatoes; add to bulgur mixture. Toss and serve.</i></span></div></i>Jan McIntyrehttp://www.blogger.com/profile/03230149361572158281noreply@blogger.com1tag:blogger.com,1999:blog-6077506417335282218.post-655638211117046172010-09-05T11:18:00.000+02:002010-09-05T11:18:41.698+02:00Shrimp & Mango CocktailI thought of Shrimp Cocktail as one of the classic appetizers or starter courses, served in martini glasses with a dollop of dipping sauce of spicy horseradish and tomato in the bottom and peeled shrimp hanging from the rim. Or more elegantly served in specially designed two part shrimp cocktail glasses (the bottom glass to hold crushed ice and the top bowl for the dip). <br />
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That was until I tasted a version in Mexico that was a mixture of seafood and spicy sauce served in a taller tulip shaped ice cream sundae glass. <br />
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Ever since I tried this Camarone Coctal at Hacienda Xcanatun in the Yucatan, the shrimp and mango variation has become my favourite kind of shrimp cocktail.<br />
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Most basic shrimp or seafood cocktail sauce recipes call for either ketchup or chili sauce. I tried out both for this recipe and found to my surprise that the one with good old ketchup tasted better than the one with the chunky chili sauce.<br />
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Shrimp and Mango Cocktail <br />
Serves 4<br />
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16 medium to large shrimp, peeled and deveined, chopped<br />
1 small mango, chopped<br />
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Cocktail Sauce:<br />
125 mL (1/2 cup) ketchup (or chili sauce)<br />
15 mL (1 Tbsp) finely diced red onion<br />
30 mL (2 Tbsp) freshly squeezed lime juice<br />
Worcestershire and Tabasco sauces, to taste<br />
30 mL (2 Tbsp) freshly grated horseradish (black radish - radis noir)<br />
15 mL (1 Tbsp) coriander (cilantro) leaves, chopped<br />
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Blend together all cocktail sauce ingredients and chill for at least 1 hour before using.<br />
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Stir in shrimp and mango; spoon into serving glasses.<br />
(Or arrange alternating layers of sauce, shrimp and mango in serving glasses.)Jan McIntyrehttp://www.blogger.com/profile/03230149361572158281noreply@blogger.com0tag:blogger.com,1999:blog-6077506417335282218.post-42354742785545179322010-07-28T21:14:00.000+02:002010-07-28T21:14:05.711+02:00Greek Salad<i>Greek Salad has become one of my standard recipes that I can throw together. It is good in all seasons but best in the summer when the ingredients are at their best. It makes a great salad or main course. There are probably as many recipes for Greek Salad as the number of people who make it but a basic version is composed of tomatoes, olives, lettuce, feta cheese and oregano with a red wine and olive oil vinaigrette. Optional extras are cucumber, hot peppers and capers. Of course, if you can get the authentic Greek versions of olive oil, oregano, Kalamata olives, capers and feta - the better the salad will be! <br />
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Don’t worry too much about following the recipe, just throw it together with whichever of the ingredients you have on hand. </i><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_ZqJxeqvXoxo/TFCAinSsaFI/AAAAAAAAAq4/X9e0WOyBrs8/s1600/DSCN6269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_ZqJxeqvXoxo/TFCAinSsaFI/AAAAAAAAAq4/X9e0WOyBrs8/s320/DSCN6269.JPG" /></a></div>Greek Salad <br />
Serves 6<br />
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1/2 head of iceberg or romaine lettuce, torn<br />
3 large tomatoes, chopped<br />
1 green pepper, chopped or sliced<br />
1/2 red onion; chopped or sliced<br />
1/4 English cucumber, chopped or sliced<br />
125 mL (1/2 cup) feta cheese, crumbled<br />
15 mL (1 Tbsp) red wine vinegar (or fresh lemon juice)<br />
45 mL (3 Tbsp) olive oil<br />
5 mL (1 tsp) dried oregano<br />
30 mL (2 Tbsp) flat leaf parsley, chopped<br />
125 mL (1/2 cup) Kalamata olives, pitted and chopped<br />
6 hot yellow peppers (optional)<br />
Freshly ground pepper, to taste<br />
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<i>Line a large platter (or individual serving plates/bowls) with lettuce. Arrange tomato, green pepper, onion, cucumber and hot peppers on top. Sprinkle with the feta cheese. Blend red wine vinegar and olive oil; drizzle over salad. Sprinkle with oregano, parsley and olives. Season with pepper.</i>Jan McIntyrehttp://www.blogger.com/profile/03230149361572158281noreply@blogger.com0tag:blogger.com,1999:blog-6077506417335282218.post-85384647731504300292010-07-25T13:47:00.000+02:002010-07-25T13:47:54.546+02:00Espresso Granita<i>For the last few years I felt like we had no summer. There were seemingly endless days of rain and grey and cool temperatures. So much rain that I wondered why no one was building an ark. But this year - weeks of sunshine and warm temperatures. Not quite as hot as ‘la canicule’ (heat wave) of July and August 2003 in France but hot none the less. Everyone is so much happier when the sun shines!<br />
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So instead of the usual hot morning coffee, I tried espresso granita - an iced version of coffee that is granular in texture. Yummy!!! You can always adjust the sugar content to suit your taste. I don’t take sugar in my coffee, but using sugar in the granita helps with the texture and tones down the very strong espresso. If you don’t have a food processor, stir the granita mixture every 20 minutes to keep it granular. When all the liquid has become granular, it is ready.</i><br />
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<a href="http://3.bp.blogspot.com/_ZqJxeqvXoxo/TEwkEhdKUFI/AAAAAAAAAqw/FeHTcoSfdXY/s1600/DSCN6433.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_ZqJxeqvXoxo/TEwkEhdKUFI/AAAAAAAAAqw/FeHTcoSfdXY/s320/DSCN6433.JPG" /></a>Espresso Granita<br />
Makes 4-5 servings<br />
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500 mL (2 cups) water<br />
60 mL (1/4 cup) granulated sugar<br />
250 mL (1 cup) very strong espresso coffee, cooled<br />
whipped cream (optional for garnish)<br />
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<i>Heat together water and sugar over low heat until sugar dissolves. Bring to the boil, remove from heat and let cool. Combine espresso with sugar syrup, place in a shallow container and freeze until solid. Remove from container by plunging the bottom in very hot water for a few seconds. Turn out frozen mixture and chop into large chunks. Place into a food processor fitted with the steel blade and process until it forms small crystals. Spoon into serving glasses and top with whipped cream (if using). </i>Jan McIntyrehttp://www.blogger.com/profile/03230149361572158281noreply@blogger.com0tag:blogger.com,1999:blog-6077506417335282218.post-22755513678421579642010-07-01T19:14:00.023+02:002010-07-11T23:57:21.858+02:00Happy Birthday Canada!<div class="separator" style="clear: both; text-align: left;"></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><i>July 1st is Canada’s birthday. It is the anniversary of the enactment of the British North American Act in 1876. It is celebrated across Canada with special festivities and fireworks. The biggest party is probably the one on Parliament Hill in Ottawa. This year Queen Elizabeth II was in Ottawa to join in the celebrations. The future of the monarchy is often a topic for debate in Canada but when the Queen comes for a visit, Canadians line the streets to welcome her at the many stops along her route.</i></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><i><span style="letter-spacing: 0.0px;"></span></i></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;"><i>I wasn’t in Canada on July 1st but I celebrated by making these cookies topped with maple syrup flavoured cream and strawberries. </i></span></div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_ZqJxeqvXoxo/TDOG4dG4eSI/AAAAAAAAAqY/Z4qzZnddbE8/s1600/DSCN6258.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_ZqJxeqvXoxo/TDOG4dG4eSI/AAAAAAAAAqY/Z4qzZnddbE8/s320/DSCN6258.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span style="letter-spacing: 0.0px;">Cookies with Maple Cream and Strawberries</span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 14px; text-align: left;"><span style="letter-spacing: 0.0px;"></span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span style="letter-spacing: 0.0px;">2 egg yolks</span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span style="letter-spacing: 0.0px;">100 g (3.5 oz) butter, softened</span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span style="letter-spacing: 0.0px;">200 g (7 oz) flour</span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span style="letter-spacing: 0.0px;">100 g (3.5 oz) sugar</span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span style="letter-spacing: 0.0px;">pinch of vanilla powder (or 1/2 tsp vanilla extract)</span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span style="letter-spacing: 0.0px;">2 pinches fleur de sel</span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 14px; text-align: left;"><span style="letter-spacing: 0.0px;"></span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span style="letter-spacing: 0.0px;"><i>Mix together flour, sugar, vanilla powder and fleur de sel. Stir in egg yolks then blend in butter. Let dough rest for 1 hour.</i></span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 14px; text-align: left;"><span style="letter-spacing: 0.0px;"></span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span style="letter-spacing: 0.0px;">Preheat oven to 180°C (360°F).</span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 14px; text-align: left;"><span style="letter-spacing: 0.0px;"></span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span style="letter-spacing: 0.0px;"><i>Roll out dough to a thickness of 6 mm (1/4”). Use a cookie cutter or glass to cut out cookie rounds or shapes. Place on a baking paper on a cookie sheet and bake for 15 minutes or until golden. Let cool.</i></span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 14px; text-align: left;"><span style="letter-spacing: 0.0px;"></span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span style="letter-spacing: 0.0px;">250 mL (1 cup) 35% cream</span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span style="letter-spacing: 0.0px;">15 mL (1 Tbsp) maple syrup</span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span style="letter-spacing: 0.0px;">225 g (8 oz) strawberries, sliced</span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 14px; text-align: left;"><span style="letter-spacing: 0.0px;"></span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span style="letter-spacing: 0.0px;"><i>Whip cream and stir in maple syrup. Spread over cooled cookies. Top with sliced strawberries.</i></span></div><div><span style="letter-spacing: 0.0px;"><br />
</span></div>Jan McIntyrehttp://www.blogger.com/profile/03230149361572158281noreply@blogger.com0tag:blogger.com,1999:blog-6077506417335282218.post-29555020186806487512010-06-27T11:19:00.000+02:002010-06-27T11:19:34.689+02:00Licorice Ice Cream<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="" style="clear: both; text-align: left;"><i>What a week it has been! </i></div><div class="" style="clear: both; text-align: left;"><i>Last weekend in Luxembourg was the Fête de la Musique leading up to the summer solstice. There were many free music concerts around the country and fireworks to celebrate. Wednesday was Luxembourg National Day, the Grand Duke’s birthday. </i></div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_ZqJxeqvXoxo/TCcWnx3e78I/AAAAAAAAAqQ/tXVKpHbfwWQ/s1600/DSCN6197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_ZqJxeqvXoxo/TCcWnx3e78I/AAAAAAAAAqQ/tXVKpHbfwWQ/s320/DSCN6197.JPG" /></a></div><div class="" style="clear: both; text-align: left;"><i><br />
Then there were the sporting dramas. The shameful antics and swift exit of the French team from the World Cup. The start, middle and finish of a 3-day 11 hour 5 minute unbelievable tennis match at Wimbledon, interrupted by darkness not rain) between the Frenchman, Nicolas Mahut and the American John Isner. </i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;"><i>More natural disasters - tornadoes, floods and earthquakes. More concerns over the on-going oil spill in the Gulf of Mexico.</i></div><div class="" style="clear: both; text-align: left;"><i> <br />
Our cool, rainy weather turned into actual warm (hot even) and sunny summer weather. So in honour of the start of summer, I made Ice Cream. My first real ice cream made with eggs and cream. Not just any ice cream but Licorice Ice Cream. Licorice is one of my favourite flavours. This ice cream used licorice root infused in the milk and cream and has a subtle licorice flavour and a creamy colour. </i></div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_ZqJxeqvXoxo/TCOnZ_M3dMI/AAAAAAAAAqI/NE5cJPPeC14/s1600/DSCN6211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_ZqJxeqvXoxo/TCOnZ_M3dMI/AAAAAAAAAqI/NE5cJPPeC14/s320/DSCN6211.JPG" /></a></div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">Licorice Ice Cream</div><div class="" style="clear: both; text-align: left;"><br />
300 mL (10 oz) 35% (whipping) cream </div><div class="" style="clear: both; text-align: left;">300 mL (10 oz) milk</div><div class="" style="clear: both; text-align: left;"> 3 sticks licorice root* </div><div class="" style="clear: both; text-align: left;">6 egg yolks</div><div class="" style="clear: both; text-align: left;"> 110 g (4oz) sugar</div><div class="" style="clear: both; text-align: left;"><br />
<i>Place cream, milk and licorice root into a saucepan and slowly bring up to a boil. Remove from heat and let stand to infuse for at least an hour, or longer if possible. Return pan to heat and bring back to a boil. Meanwhile, whisk together egg yolks and sugar in a large bowl until combined. Pour the heated cream mixture through a sieve onto the egg yolk mixture and whisk well. Discard the licorice root. Pour the mixture back into the saucepan and return to the heat slowly. Gently simmer, stirring continuously, until thickened (do not allow mixture to boil). Let cool, then pour mixture into an ice cream machine and follow the manufacturer's instructions.</i></div><div class="" style="clear: both; text-align: left;"><br />
* Available from health food and gourmet shops</div>Jan McIntyrehttp://www.blogger.com/profile/03230149361572158281noreply@blogger.com0tag:blogger.com,1999:blog-6077506417335282218.post-24566081314539445362010-06-07T22:58:00.000+02:002010-06-07T22:58:08.559+02:00Paris<i>I spent the last two weeks in Paris to watch the French Open at Roland Garros. As much as I love shopping and cooking in Paris, on this trip I mostly ate out. Food is so important in Paris so it was no hardship to experience several new and old favourite restaurants. </i><br />
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<i>Here are just a few photos from my meals. </i><br />
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A springtime salad from La Terrace near Ecole Militaire<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_ZqJxeqvXoxo/TA1XwPDcEeI/AAAAAAAAApI/7ZZbAokWJ5I/s1600/DSCN6056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_ZqJxeqvXoxo/TA1XwPDcEeI/AAAAAAAAApI/7ZZbAokWJ5I/s320/DSCN6056.JPG" /></a></div>Served with a panier du pain<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_ZqJxeqvXoxo/TA1X1SFeTtI/AAAAAAAAApQ/JD7EOvW1uYs/s1600/DSCN6058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_ZqJxeqvXoxo/TA1X1SFeTtI/AAAAAAAAApQ/JD7EOvW1uYs/s320/DSCN6058.JPG" /></a></div>The "Plateau de fruit de mer" and the lightest Millefeuille au Fruits Rouges from L'Ecaille de la Fontaine<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_ZqJxeqvXoxo/TA1Zd6YTDZI/AAAAAAAAApg/cEXmV4db_GE/s1600/IMG00066-20100603-1312.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_ZqJxeqvXoxo/TA1Zd6YTDZI/AAAAAAAAApg/cEXmV4db_GE/s320/IMG00066-20100603-1312.jpg" /></a><a href="http://1.bp.blogspot.com/_ZqJxeqvXoxo/TA1XqfaslYI/AAAAAAAAApA/TWMbOMQ3Xrw/s1600/DSCN6019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_ZqJxeqvXoxo/TA1XqfaslYI/AAAAAAAAApA/TWMbOMQ3Xrw/s320/DSCN6019.JPG" /></a></div><br />
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A classic Croque Monsieur with green salad<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_ZqJxeqvXoxo/TA1ZjtcPxcI/AAAAAAAAApo/-Lm9vA-ChJQ/s1600/DSCN6013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_ZqJxeqvXoxo/TA1ZjtcPxcI/AAAAAAAAApo/-Lm9vA-ChJQ/s320/DSCN6013.JPG" /></a></div><br />
Pizza Margarita and Macaron de Framboise from Le Jardin de Roland Garros<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_ZqJxeqvXoxo/TA1ZpG84YuI/AAAAAAAAApw/rPTD2wBQ6XQ/s1600/DSCN5801.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_ZqJxeqvXoxo/TA1ZpG84YuI/AAAAAAAAApw/rPTD2wBQ6XQ/s320/DSCN5801.JPG" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_ZqJxeqvXoxo/TA1cm7nPZvI/AAAAAAAAAqA/z9eL-Dj4aNw/s1600/DSCN5817.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_ZqJxeqvXoxo/TA1cm7nPZvI/AAAAAAAAAqA/z9eL-Dj4aNw/s320/DSCN5817.JPG" /></a></div>Jan McIntyrehttp://www.blogger.com/profile/03230149361572158281noreply@blogger.com0tag:blogger.com,1999:blog-6077506417335282218.post-13572405928717790212010-05-09T21:22:00.008+02:002010-05-10T05:13:33.827+02:00Mango Ice Cream<div style="text-align: left;"><span class="Apple-style-span" style="font-family:'Arial Narrow', serif;"><span class="Apple-style-span" style="font-size:-webkit-xxx-large;"><i><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Arial Narrow'"><i></i></p><i><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Arial Narrow'"><span style="letter-spacing: 0.0px"><i>This week I found the good non-fibrous tasty mangoes in Auchan. I couldn’t resist trying out my new sorbetièr (ice cream maker) to make mango ice cream with them. Delicious!!!</i></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Arial Narrow'"><i><br /></i></p></i></i></span></span></div><div style="text-align: left;"><i><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_ZqJxeqvXoxo/S-cMnmk78nI/AAAAAAAAAoc/t5rIqeRz_Vc/s320/DSCN4857.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5469354146974659186" /></i></div><div style="text-align: center;"><i><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 36px; text-indent: -36px; line-height: 17px; font: normal normal normal 12px/normal 'Arial Narrow'; "><span style="letter-spacing: 0.0px">Mango Ice Cream</span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 36px; text-indent: -36px; line-height: 17px; font: normal normal normal 12px/normal 'Arial Narrow'; min-height: 14px; "><span style="letter-spacing: 0.0px"></span><br /></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 36px; text-indent: -36px; line-height: 17px; font: normal normal normal 12px/normal 'Arial Narrow'; "><span style="letter-spacing: 0.0px">2 large ripe mangoes, peeled and pitted</span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 36px; text-indent: -36px; line-height: 17px; font: normal normal normal 12px/normal 'Arial Narrow'; "><span style="letter-spacing: 0.0px">250 mL (1 cup) 2% (partially skimmed) milk</span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 36px; text-indent: -36px; line-height: 17px; font: normal normal normal 12px/normal 'Arial Narrow'; "><span style="letter-spacing: 0.0px">45 mL (3 Tbsp) 35% (heavy or whipping) cream</span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 36px; text-indent: -36px; line-height: 17px; font: normal normal normal 12px/normal 'Arial Narrow'; "><span style="letter-spacing: 0.0px">30 mL (2 Tbsp) light brown sugar</span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 36px; text-indent: -36px; line-height: 17px; font: normal normal normal 12px/normal 'Arial Narrow'; "><span style="letter-spacing: 0.0px">10 mL (2 tsp) fresh lemon juice</span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Arial Narrow'; min-height: 14px; "><span style="letter-spacing: 0.0px"><b></b></span><br /></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Arial Narrow'; "><i></i></p><i><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Arial Narrow'; "><span style="letter-spacing: 0.0px"><i>Dice 1/2 of one mango and chill in the fridge. Purée remaining mango in a blender or food processor. Add milk, cream, sugar, and lemon juice; blend until sugar dissolves. Freeze the mixture according to ice cream maker recommendations (or use food processor method below*). When the ice cream is partly frozen, stir in chilled mango. Serve immediately once the ice cream is completely frozen or transfer to a container to store in the freezer for up to 1 week.</i></span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Arial Narrow'; min-height: 14px; "><span style="letter-spacing: 0.0px"></span><br /></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Arial Narrow'; "><span style="letter-spacing: 0.0px">*Food Processor Method: Chop mango and freeze in a single layer for a minimum of 5 hours until solid. Pulse frozen mango with sugar until coarsely chopped. Add the mixture of milk, cream and lemon juice through the feed tube and process until smooth. Serve immediately or transfer<i> a container to store in the freezer for up to 1 week.</i></span></p><div><br /></div></i><p></p></i></div>Jan McIntyrehttp://www.blogger.com/profile/03230149361572158281noreply@blogger.com0tag:blogger.com,1999:blog-6077506417335282218.post-37322964908221552132010-04-18T21:39:00.005+02:002010-04-18T22:08:24.991+02:00Sweet & Tangy Chicken Wings<span style="font-style: italic;">The skies over Luxembourg have been clear of clouds and airplanes this weekend. The ash from the eruption of Iceland’s Mount Eyjafjallajokull volcano arrived in Europe. In Luxembourg this created a slight haze in the distance and a very light powdery coating over everything. The airport was closed but I’m not sure how much of the Luxembourg closure had to do with the atmospheric conditions here and how much is due to the closure of the usual destination airports. Either way the skies were empty of the usual planes and their telltale trails. </span><br /><div style="text-align: left;"><span style="font-style: italic;"><br /></span><div style="text-align: center;"><span style="font-style: italic;"><span style="font-style: italic;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ZqJxeqvXoxo/S8tj-TPiI5I/AAAAAAAAAn8/YLAextgpRIA/s1600/DSCN0692.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_ZqJxeqvXoxo/S8tj-TPiI5I/AAAAAAAAAn8/YLAextgpRIA/s320/DSCN0692.JPG" alt="" id="BLOGGER_PHOTO_ID_5461568895085323154" border="0" /></a></span></span><span>A typical evening sky over Luxembourg</span><br /></div></div><span style="font-style: italic;"><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ZqJxeqvXoxo/S8tkvSgKcFI/AAAAAAAAAoM/hVVOPjK0kBk/s1600/DSCN4672.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 255px;" src="http://1.bp.blogspot.com/_ZqJxeqvXoxo/S8tkvSgKcFI/AAAAAAAAAoM/hVVOPjK0kBk/s320/DSCN4672.JPG" alt="" id="BLOGGER_PHOTO_ID_5461569736700227666" border="0" /></a>Clear Skies over Luxembourg this Weekend<br /></div><span style="font-style: italic;"><br />Tulips are beginning to bloom. Daffodils are almost over. Trees are coming to life. Colour is returning to the world. Birds are sitting in their nests. Spring is really here.</span><br /><br /><span style="font-style: italic;">In honour of this, </span><span style="font-style: italic;">and maybe partly because our local chicken wing ‘fleiten’ restaurant ‘Beim Bär’ will be moving soon to the nearby village of Wellen after about 40 years here in Nittel</span><span style="font-style: italic;">, I decided to make these sweet and spicy Asian flavoured chicken wings.</span><span style="font-style: italic;"> I served them with a simple coleslaw.</span><br /><br /><br /><span style="font-style: italic;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ZqJxeqvXoxo/S8tj-vuXu8I/AAAAAAAAAoE/pxES9yZihps/s1600/DSCN4688.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_ZqJxeqvXoxo/S8tj-vuXu8I/AAAAAAAAAoE/pxES9yZihps/s320/DSCN4688.JPG" alt="" id="BLOGGER_PHOTO_ID_5461568902730857410" border="0" /></a></span><br />Sweet & Tangy Chicken Wings<br /><br />1 kg (2 lbs) chicken wings, tips and drumettes separated<br />10 mL (2 tsp) grated fresh ginger<br />2 cloves garlic, minced<br />15 mL (1 Tbsp) oyster sauce<br />30 mL (2 Tbsp) mild chile sauce<br />15 mL (1 Tbsp) honey<br />7.5 mL (1/2 tsp) cayenne pepper<br />7.5 mL (1/2 tsp) garam masala (or curry powder)<br /><br /><span style="font-style: italic;">Combine ginger, garlic, sauces, honey and spices. Pour over chicken wings and mix well. Cover and refrigerate for several hours. Place wings on a paper or foil covered tray and bake, uncovered, in a 180°C (360°F) oven for 25 minutes. Turn wings and continue to bake for another 25 minutes until browned and cooked through. </span>Jan McIntyrehttp://www.blogger.com/profile/03230149361572158281noreply@blogger.com0tag:blogger.com,1999:blog-6077506417335282218.post-15635975270142324042010-04-11T21:14:00.006+02:002010-04-11T21:30:37.164+02:00Chocolate Walnut Fudge<span style="font-style: italic;"></span><span style="font-style: italic;">Fudge is a wonderful homemade candy. It is easy to make and yet one that I had never tried in its classic form. I had made Divinity Fudge once but this Chocolate Walnut one is better I think.<span style="font-style: italic;"> </span>I very rarely ever eat fudge</span> <span style="font-style: italic;">but it is a decadent treat that deserves a try. I made it a batch as an Easter treat for friends and wound up finding that it was too good to resist</span>. <span style="font-style: italic;"> I might just have to make some more!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_ZqJxeqvXoxo/S8IgLhvVGcI/AAAAAAAAAn0/y5SGu-abWek/s1600/DSCN4592.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_ZqJxeqvXoxo/S8IgLhvVGcI/AAAAAAAAAn0/y5SGu-abWek/s320/DSCN4592.JPG" alt="" id="BLOGGER_PHOTO_ID_5458961080733997506" border="0" /></a><br />Chocolate Walnut Fudge<br /><br />Butter<br />500 mL (2 cups) sugar<br />1 mL (1/8 tsp) salt<br />180 mL (3/4 cup) evaporated milk<br />5 mL (1 tsp) light corn syrup (or Golden Syrup)<br />60g (2 oz) chocolate<br />30 mL (2 Tbsp) butter<br />5 mL (1 tsp) vanilla<br />500 mL (2 cups) walnuts, chopped<br /><br /><span style="font-style: italic;">Butter sides of a large heavy (2 L / 2 qt) saucepan (to prevent crystals from forming when the syrup boils). Combine sugar, salt, evaporated milk, corn syrup and chocolate in pan; cook, stirring over medium heat until chocolate melts and sugar dissolves. Cook to soft-ball* stage without stirring. Remove immediately from heat and add butter without stirring. Cool to lukewarm 43°C (110°F). Stir in vanilla. Pour mixture into a large bowl and beat until fudge thickens and loses its gloss. Mix in walnuts. Spread in a buttered or paper-lined 23x23x5 cm (9”x9”x2”) pan. Let cool completely and cut into squares.</span><br /><br /><br />* To test for soft ball stage:<br />Candy thermometer - Clip thermometer to the side of the pan after the syrup boils. The thermometer bulb should be well covered with the syrup and not touching the bottom of the pan. Thermometer will register 112°C to 114°C (234°F to 238°F) when soft-ball stage is reached.<br />Cold-water test - Drop a few drops of syrup into a bowl of very cold water. Syrup will form into a soft ball that flattens when removed from water.Jan McIntyrehttp://www.blogger.com/profile/03230149361572158281noreply@blogger.com0tag:blogger.com,1999:blog-6077506417335282218.post-87886861082468910722010-03-14T11:35:00.009+01:002010-03-14T18:54:47.810+01:00Bretzel-Sonndeg<span style="font-style: italic;">Today is Brezelsonndeg (Bretzel Sunday) in Luxembourg. It is a typically Luxembougish tradition where boys offer their sweethearts bretzels (pretzels) to show their affection on the 4th Lenten Sunday or Laetare Sunday which is halfway between Ash Wednesday and Easter. If the affection is returned the boy will be rewarded with a decorated egg from his girlfriend on Easter Sunday. </span><span style="font-style: italic;"><br /><br />Bretzels are handed on on the Grande Rue in Luxembourg City and celebrated at festivals across the country. There is even a Bretzel Queen crowned each year.</span><span style="font-style: italic;"><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ZqJxeqvXoxo/S50f51g2z2I/AAAAAAAAAns/VRNPRStEuZ4/s1600-h/DSCN4395.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_ZqJxeqvXoxo/S50f51g2z2I/AAAAAAAAAns/VRNPRStEuZ4/s320/DSCN4395.JPG" alt="" id="BLOGGER_PHOTO_ID_5448546202666061666" border="0" /></a><br /><span style="font-style: italic;">Bretzels are either pastry or soft bread pretzels that come in various sizes. They are sold in roadside cabins and bakeries. This one was made with pastry and covered in chopped nuts and icing.</span>Jan McIntyrehttp://www.blogger.com/profile/03230149361572158281noreply@blogger.com0tag:blogger.com,1999:blog-6077506417335282218.post-18984273887262125242010-02-14T22:48:00.005+01:002010-02-14T22:55:03.524+01:00Radicchio Salad<span style="color: rgb(255, 0, 0);font-size:180%;" >Happy Valentine's Day!</span><br /><br /><span style="font-style: italic;">A couple of weeks ago my Italian colleague was looking for the French names for a couple of ingredients. I soon realized that he was writing down a recipe for radicchio salad. I didn't know the name for radicchio in Fr</span><span style="font-style: italic;">ench so when I got home I looked it up in my handy “Guide des Aliments” and e-mailed him the response “chicoree de Treviso”. The next day, he told me that was not the right name for the small round radicchio but the name for the elongated endive like one. A short discussion on the different types of radicchio and chicory ensued. This prompted me to investigate further.</span> <span style="font-style: italic;"><br /><br />He was indeed correct that the elongated ones with red leaves and white ribs that are similar in shape to endive are “Radicchio di Treviso”. They actually have IGP – Indicazione Geografica Protetta – status in Italy. In Belgium and Luxembourg it is known as Rood Witloof. The small red </span><span style="font-style: italic;">ball-shaped radicchios that resemble small red cabbages are “Radicchio Rosso di Chioggia”. It is sometimes mislabelled in other parts of Europe and the US as radicchio de Treviso.</span> <span style="font-style: italic;"><br /><br />There are several different varieties of chicory including (Belgian or French) endive, radicchio, and curly endive. The leaves of these distant cousins of dandelion have a bitter peppery taste. They are wonderful in salads but can also be cooked. The red varieties add dramatic colour to salads. The taste of chicory works well with hazelnuts, walnuts, citrus fruit and blue cheese.<br /> </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ZqJxeqvXoxo/S3hwkZstuwI/AAAAAAAAAnk/bNs9FJ-H_qk/s1600-h/DSCN4238.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_ZqJxeqvXoxo/S3hwkZstuwI/AAAAAAAAAnk/bNs9FJ-H_qk/s320/DSCN4238.JPG" alt="" id="BLOGGER_PHOTO_ID_5438220320725908226" border="0" /></a><span style="font-style: italic;">I threw together this simple but dramatic salad using radicchio, pine nuts, Roquefort cheese and a simple vinaigrette.</span>Jan McIntyrehttp://www.blogger.com/profile/03230149361572158281noreply@blogger.com0tag:blogger.com,1999:blog-6077506417335282218.post-7264636684469075802010-02-07T19:26:00.009+01:002010-02-09T22:44:23.443+01:00Lentil Soup with Cilantro and Tomatoes<span style="font-style: italic;">We had more snow during the week. Light flurries throughout the day that added up to a massive traffic jam in Luxembourg city by the evening rush hour. By the time I got home (3 hours after leaving the office instead of the usual 40 minutes) it was raining. The next day, it was +6°C and in the afternoon the grey blanket across the sky parted and the sun shone giving the ray of hope that we are nearing the end of winter. I have been noticing other signs that spring is just around the corner too. Birds have been building nests in the trees. Not sure why I never n</span><span style="font-style: italic;">oticed this in previous years but it could be that they are a bit difficult to spot amongst the mistletoe we are used to seeing hanging in the branches. In the larger trees there are more robust twiggy nests and in the smaller trees more mossy looking ones. I also spotted shoots breaking ground for the early spring flowers. </span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ZqJxeqvXoxo/S28Guu0OHRI/AAAAAAAAAnM/dZlMLLtYKbU/s1600-h/DSCN4286.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_ZqJxeqvXoxo/S28Guu0OHRI/AAAAAAAAAnM/dZlMLLtYKbU/s320/DSCN4286.JPG" alt="" id="BLOGGER_PHOTO_ID_5435570675170286866" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_ZqJxeqvXoxo/S28GOv-YghI/AAAAAAAAAnE/q18PDHJbrgc/s1600-h/DSCN4291.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_ZqJxeqvXoxo/S28GOv-YghI/AAAAAAAAAnE/q18PDHJbrgc/s320/DSCN4291.JPG" alt="" id="BLOGGER_PHOTO_ID_5435570125725532690" border="0" /></a><span style="font-style: italic;">Lentil soup seemed to me to be a good t</span><span style="font-style: italic;">hing to serve during this bridge period between winter to spring.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ZqJxeqvXoxo/S3HV_vlrUNI/AAAAAAAAAnU/9wUMJ5Wc1Rc/s1600-h/DSCN4305.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_ZqJxeqvXoxo/S3HV_vlrUNI/AAAAAAAAAnU/9wUMJ5Wc1Rc/s320/DSCN4305.JPG" alt="" id="BLOGGER_PHOTO_ID_5436361516295868626" border="0" /></a><br />Lentil Soup with Cilantro and Tomatoes <br />Serves 6<br /><br />15 mL (1 Tbsp) olive oil<br />2 onions, chopped<br />2 cloves garlic, minced<br />180 mL (3/4 cup) red lentils<br />2 x 400 g (2 x 14 oz) cans chopped tomatoes<br />2 L (8 cups) water<br />1 chicken stock cube<br />80 mL (1/3 cup) chopped cilantro*<br />10 mL (2 tsp) turmeric<br />5 mL (1 tsp) paprika<br />5 mL (1 tsp) black peppercorns, cracked<br />Pinch ground cumin<br /><br /><span style="font-style: italic;">Heat oil in a large soup pot; add onion and garlic, cook, stirring, until onions are soft. Stir in lentils, chopped tomatoes, water, stock cube, cilantro, turmeric, paprika and peppercorns; bring to a boil, the simmer uncovered for about 1-1/2 hours (or until lentils are tender). </span><br /><span style="font-style: italic;">Remove most** of the solids from the soup to a blender and purée until smooth. Blend puréed solids back into the soup and stir until heated through. Sprinkle with cumin and serve.</span><br /><br />*Cilantro is also known as fresh coriander.<br />* *Amount will vary depending on the texture you want for the soup.Jan McIntyrehttp://www.blogger.com/profile/03230149361572158281noreply@blogger.com0tag:blogger.com,1999:blog-6077506417335282218.post-9713415260127507332010-01-31T21:29:00.004+01:002010-01-31T21:34:39.030+01:00Beet and Chocolate Fudge Brownies<div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Arial Narrow', serif; font-size: 12px; font-style: italic; ">It was another snowy weekend in Luxembourg and surrounding areas. I have not seen this much snow in the previous 10 years that I have spent in Europe combined. My colleagues have been commenting that this would be nothing for me being a Canadian and that I must be used to the cold and the snow. To which I point out that I came here to avoid the very snowy and cold Canadian winters. The impression here is that the vast wilderness of Canada is very beautiful in winter. It can be in urban areas when one does not have to go to work. In the cities the story is very different – the snow can turn to slush and then freeze making roads and sidewalks very hazardous. It is not fun to experience -20°C especially when wind chill factor is factored in. Fortunately we have not experienced such cold weather here (hope I am not jinxing that by stating it). The older I get the less tolerant of winter I become.</span></div> <div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_ZqJxeqvXoxo/S2Xoi-5A-PI/AAAAAAAAAm0/59fvJAp-Rkg/s320/DSCN4242.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5433004213187705074" /><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; font: normal normal normal 12px/normal 'Arial Narrow'; "><i>There is still work to be done in the vineyards even in the snow.</i></p><p style="margin: 0.0px 0.0px 10.0px 0.0px; font: 12.0px 'Arial Narrow'"><span style="letter-spacing: 0.0px"><i>To compensate for the weather, I decided to make something chocolaty. Since I had raw beets (rather hard to come by in the grocery stores here), I cooked them intending to make salad but in the end sacrificed one for these moist and delicious brownies.</i></span></p><div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_ZqJxeqvXoxo/S2XoigyILYI/AAAAAAAAAms/GJ99tVCofx8/s320/DSCN4272.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5433004205105753474" /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Arial Narrow'; "><span style="letter-spacing: 0.0px">Beet and Chocolate Fudge Brownies</span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Arial Narrow'; min-height: 14px; "><span style="letter-spacing: 0.0px"></span><br /></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Arial Narrow'; "><span style="letter-spacing: 0.0px">250 mL (1 cup) butter</span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Arial Narrow'; "><span style="letter-spacing: 0.0px">100 g (4 oz) unsweetened chocolate (70% cocoa)</span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Arial Narrow'; "><span style="letter-spacing: 0.0px">250 mL (1 cup) cassonade (or Muscovado) sugar</span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Arial Narrow'; "><span style="letter-spacing: 0.0px">5 mL (1 tsp) vanilla extract</span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Arial Narrow'; "><span style="letter-spacing: 0.0px">2 eggs</span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Arial Narrow'; "><span style="letter-spacing: 0.0px">1 large cooked beet, grated</span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Arial Narrow'; "><span style="letter-spacing: 0.0px">250 mL (1 cup) all-purpose flour</span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Arial Narrow'; "><span style="letter-spacing: 0.0px">2.5 mL (½ tsp) salt</span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Arial Narrow'; min-height: 14px; "><span style="letter-spacing: 0.0px"></span><br /></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Arial Narrow'; "><span style="letter-spacing: 0.0px"><i>Melt half of the butter and the chocolate in a double boiler. Let cool.</i></span></p> <p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Arial Narrow'; "><span style="letter-spacing: 0.0px"><i>Cream together the remaining butter, sugar and vanilla. Add eggs, one at a time, mixing well after each addition. Scrape bowl and blend in the cooled chocolate mixture. Beat in grated beet. Stir in flour and salt. Pour into a greased and floured 29 x 23 x 4 cm (11-1/2 x 9 x 1-1/2 “) baking pan; bake in 175°C (350°F) oven for 45 minutes (or until done). Let cool in the pan on a wire rack. Cut into squares.</i></span></p></div>Jan McIntyrehttp://www.blogger.com/profile/03230149361572158281noreply@blogger.com0tag:blogger.com,1999:blog-6077506417335282218.post-33787856605638267122010-01-24T21:37:00.006+01:002010-01-28T20:16:13.661+01:00Haïti<span style="font-style: italic;">I was in Port-au-Prince, Haïti during the last week of November, 1985 just two months before President Jean-Claude (Bébé Doc) Duvalier was ousted from power and exiled to France. </span> <span style="font-style: italic;">It was also the time that AIDS was spreading and Haïti was hit hard by the epidemic and the loss of tourism. <br />Haïti was once known as the "Pearl of the Caribbean" and was France's richest colony (owing to slaves working in the sugar plantations). It is now the poorest of the Caribbean nations. A striking example of that is just a stones throw from the Presidential Palace, Cité Soleil, the worst slum in the Americas. This nation that is the western third of the island of Hispanola has had a long and difficult history. It has suffered from invasions, political unrest, corruption, hurricanes, floods and earthquakes. The poverty is overwhelming to the point that it has aggrivated the deforestation </span><span style="font-style: italic;">which in turn lead to mudslides that choked the ocean and killed the fish causing even more food shortages.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ZqJxeqvXoxo/S1yzIMj---I/AAAAAAAAAmE/j8h8u09delM/s1600-h/SCAN0030.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="http://1.bp.blogspot.com/_ZqJxeqvXoxo/S1yzIMj---I/AAAAAAAAAmE/j8h8u09delM/s320/SCAN0030.JPG" alt="" id="BLOGGER_PHOTO_ID_5430412204094454754" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ZqJxeqvXoxo/S1yzIeiLmUI/AAAAAAAAAmM/CDOeP8G0s8c/s1600-h/SCAN0032.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="http://3.bp.blogspot.com/_ZqJxeqvXoxo/S1yzIeiLmUI/AAAAAAAAAmM/CDOeP8G0s8c/s320/SCAN0032.JPG" alt="" id="BLOGGER_PHOTO_ID_5430412208918731074" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ZqJxeqvXoxo/S1yzI5VwVsI/AAAAAAAAAmU/mQffXXxgz24/s1600-h/SCAN0031.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 218px;" src="http://2.bp.blogspot.com/_ZqJxeqvXoxo/S1yzI5VwVsI/AAAAAAAAAmU/mQffXXxgz24/s320/SCAN0031.JPG" alt="" id="BLOGGER_PHOTO_ID_5430412216114370242" border="0" /></a><span style="font-style: italic;">The people are very resilient and the smiles on the faces of the school children beam. My memories of Haïti include:<br />- the little boy who poked me with a stick (to see if I was real I guess) then laughed and ran off<br />- a visit to La Belle Epoch restaurant where I first ate conch soup and fried plantain chips<br />- the view of the very outside of Cité Soleil<br />- the amazing colourful paintings (which sadly I didn't buy)<br />- world's best vanilla and coffee<br />- visit to an orchid nursery<br />- seeing how snails are packaged for shipping to a US restaurant<br />- visit to the industrial park outside Port-au-Prince where they made baskets by hand</span><br /><br /><span style="font-style: italic;">I feel for the losses of the survivors of the earthquake but live in the hope that they will be able to build a better Haïti out of the ruins.</span><br /><br /><span style="font-style: italic;">Unfortunately I don't have any Haitian creole recipes to share but will work on finding some.</span>Jan McIntyrehttp://www.blogger.com/profile/03230149361572158281noreply@blogger.com0tag:blogger.com,1999:blog-6077506417335282218.post-137576240159607312010-01-10T13:41:00.011+01:002010-01-17T16:17:04.353+01:00Tangy Tender Spareribs<span style="font-style: italic;">Europe is experiencing one of the most severe winters in decades. Snow has been falling and staying on the ground due to the freezing temperatures. Driving h</span><span style="font-style: italic;">as been hazardous and there have been lots of train and flight delays and cancellations. Today on the Germany / Luxembourg border we have a light dusting of snow and a temperature of -3°C with more of the same expected for the rest of this week.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ZqJxeqvXoxo/S0neSgfznNI/AAAAAAAAAlg/-sIWgO8bPjM/s1600-h/DSCN4219.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_ZqJxeqvXoxo/S0neSgfznNI/AAAAAAAAAlg/-sIWgO8bPjM/s320/DSCN4219.JPG" alt="" id="BLOGGER_PHOTO_ID_5425111635686825170" border="0" /></a> Snow covered vineyards beside the Mosel in Germany<br /><br /><span style="font-style: italic;">With all this wintery weather I might be forgiven for thinking about posting a recipe for comfort food instead of something light and healthy to make up for excesses of the holiday season. Spareribs are probably thought of as summer food - parboiled and finished on the barbecue. In this recipe, they are covered in sauce and slow cooked in the oven. The pork will be fall off the bone tender but a bit greasy. You could wait until the ribs are partially cooked to remove some of the grease before adding the sauce. The barbecue sauce and lemon make this dish tangy. I suggest serving it with coleslaw and rice.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ZqJxeqvXoxo/S0nLfKf6oGI/AAAAAAAAAlI/jjOCb87TGsU/s1600-h/DSCN4109.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_ZqJxeqvXoxo/S0nLfKf6oGI/AAAAAAAAAlI/jjOCb87TGsU/s320/DSCN4109.JPG" alt="" id="BLOGGER_PHOTO_ID_5425090962399076450" border="0" /></a>Tangy Tender Spareribs<br /><br />½ cup water<br />1-1/2 tsp Bisto<br />½ cup barbecue sauce<br />500 g (1 lb) pork spareribs cut into individual ribs<br />1 onion cut in slices<br />1 lemon, cut in slices<br /><br /><span style="font-style: italic;">Mix together water, Bisto and barbecue sauce. Place ½ of onion and lemon slices on the bottom of a glass baking dish. Place the ribs in a single layer on top, then the remaining onion and lemon slices. Cover with sauce and bake in a 180°C (350°F) oven for 2-1/4 hours to 3-1/4 hours, until ribs are tender. </span>Jan McIntyrehttp://www.blogger.com/profile/03230149361572158281noreply@blogger.com0