Monthly Archives: November 2017

Another Great Dinner with Eggs as the Star!(serves 4)

Sometimes I wish I was one of those women I see in the supermarket (sometimes men, but truly not very often) pushing those giant shopping carts overflowing with a week’s worth of groceries. They usually have a big list and a pen and industrially check off whatever it is they tip into the basket as they go. Why can’t I plan ahead like that?

This is not me!

Well I just can’t because it is not me.  And now I know that it is ok and that my spontaneity when it comes to cooking a dish is why it is good. If I did plan a week ahead, would I lose that excitement about cooking? I don’t know for sure, but this particular dish would not have been made if my cupboard was overflowing with ingredients for my set menu plan. And that would be a tragedy because, this delicious feast was born out of happy desperation and was amazing!

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My Lovely spontaneous Dinner

The desperation was that I only had protein in the form of eggs and three thin slices of bacon, and cilantro was my green vegetable (actually the only vegetable, besides garlic, which I view more as a condiment so it is always on hand in my kitchen, much like salt). The only other thing I can safely bet on always having in my pantry is pasta of one kind or another. In this case it was spaghetti.

So, if you only have eggs in your fridge and you have to make dinner, try this, and breathe a sign of relief as you whizz by the supermarket on your way home!

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If you have Parmesan cheese, that is an added bonus!

You will need:

  • Extra-Virgin Olive oil (5-6 tablespoons)
  • 4-6 cloves garlic, finely chopped(as much as you like really. If you adore garlic, use more!)
  • 1 bunch of cilantro OR Italian Flat-Leaf Parsley, chopped (the bundle you get in the supermarket is good but if you have less, use whatever you have on hand)
  • 3-4 slices bacon, cut into pieces (optional). If it is very fatty, trim it a little
  • 8 large eggs
  • 1/2 tsp cayenne pepper flakes (optional, but amazing addition)
  • salt & pepper to taste
  • 3/4 lb pasta..so not the entire box (spaghetti works best but penne or any other pasta you have will work)

Method:

boiling spaghetti

Put pasta on to cook first (see Instruction 1. below)

1.Put pasta water on to boil and cook pasta according to instructions while you continue with the rest of the dish (the pasta should be ready right when everything else is done if you time it right. So take into consideration how long the water takes to boil and how long the pasta will take to cook and use that to gauge when you think you will have completed the rest of the dish. This is ready in 20 mins from start to finish if you are efficient)DSC_0353

2. Put big saute pan on stove top on medium heat and let it warm up for a minute. Add 2 tablespoons of the oil and after it warms add the and cook until it begins to get a little crispy. Add the garlic and pepper flakes and swirl everything together. Cook for about a  2 minutes before adding the chopped cilantro. Saute until the cilantro wilts into everything. Turn heat down to low and set aside.

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3. While the pasta is cooking and the rest of the dish is waiting in the big pan, start frying the eggs sunny side up in about 1 tablespoon of olive oil to start (for two eggs) and add more as needed (it should be a generous amount  – look at photo above. My eggs are swimming in lovely oil!)

4. In the meantime, when the pasta is cooked, drain (do not rinse!) and toss directly into the saute pan with the garlic mixture. Toss everything together adding a little more extra-virgin olive oil if you like. Taste at this point for salt and pepper. Divide into bowls and as the eggs are done, place on top of the pasta and serve. If you have fresh Parmesan cheese: Splendid! You may drizzle with more oil or toss some fresh cilantro on top and a sprinkle of finishing salt

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Total Yumminess

 

 

Time To Make & Steam The Christmas Pudding. Nov. 12, 2017🎄

It’s time for you to get your Christmas Pudding made and steamed if you want it to taste luscious on December 25th! This has been a fun little process of building up to the actual making of the pudding (check out this and this and this and this).

chocolate toffee pudding with fresh cream and toffee sauce

Christmas Pudding with rum butter sauce and Fresh Cream

This is what I did yesterday at about 5pm. It is totally easy (even though the list of ingredients and instructions look crazily daunting!) and requires only that you stick around as it steams. I made dinner (and ate dinner) while hanging around the stove last night.

The recipe is below and it has some options. I decided to be a little adventurous and added an element of chocolate to my pudding mixture this year. I have no idea how that will turn out but it’s chocolate: how can I go wrong!

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 I chopped 4oz of a good quality dark chocolate bar in my food processor

I also used a sherry I never tried before ( pedro Ximénez) and as one of my dried fruits, I used blueberries. 

I cannot wait to see how it turns out and I love and hate that I will not know the answer to that question until I bite into my dessert on December 25th! I will be sure to write about it and let you know!

Walnut-Nutella Torte for Christmas Party

Totally tacky and wonderful Reindeer!

 

You will need:

  • 3  cups dried fruit of your choice: I used 1 cup each of dried blueberries, cherries and currants. But you can also use, figs (cut up), prunes (cut up), raisins etc
  • 1/2 cup of liquor such as good quality sweet sherry or golden rum
  • 1/2 cup all-purpose flour
  • t tbsp unsweetened cocoa (optional)
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1/2 tsp All spice or mixed spice or Pumpkin Pie Spice mix
  • 1/2 cup breadcrumbs (you don’t have to go out and buy breadcrumbs. simple toss a slice of bread in your food processor and blitz into crumbs or great the bread by hand with a cheese grater)
  • 1 medium apple – peeled (grate into mixing bowl when instructed below)
  • zest of an orange (zest the orange straight into the mixing bowl when it’s time to add it)
  • 4 oz dark chocolate (70% cocoa), crumbled in a food processor and chopped into little pieces (Optional)
  • 1/2 cups plus 2 tbsp brown sugar (dark brown sugar is best, but don’t go buying it if you have the lighter version)
  • 10 tbsp (5oz) vegetable shortening (such as Crisco) OR Beef Suet
  • 3 large eggs, beaten in a separate bowl (just beat together with a fork)
  • Vodka (about a 1/2 cup but you only need this on the day you serve the pudding  – it is to flambé to serve)

Method

Soak the fruit in the liquor overnight but for up to a week. cover the bowl and store in a dark cool spot. (look here if you want more detailed instructions on this)

Dried Fruit for Pudding

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  1. Place all the dry ingredients in a large bowl and mix together with a wooden spoon or a hand whisk (flour, baking powder, breadcrumbs, spices, sugar, salt, cocoa powder (if using), chocolate bits (if using)
  2. grate in the apple and zest the orange into the mixture and mix

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    Add the dry ingredients and then add the wet ingredients

  3. mix in the shortening in little blobs, along with the eggs into the bowl. Stir everything together really well

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    I asked my daughter to stir the ingredients together just so she was part of this grand event.  And she, like most young people think this pudding is disgusting. Ah…they have a lot to learn about true deliciousness

  4. Butter the inside of your pudding basin/tin and add the pudding.
  5. cover the top of the pudding with some wax paper (I cut a bigger round than the diameter of the top of my pudding tin and made a fold in the middle and it also went up the sides a bit. Put the pudding lid on securely.

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    Cover pudding with Wax paper before adding lid

  6. Cover the pudding basin with tin foil to seal it completely.
  7. Place a large pot on the stove top  (big enough to hold the pudding basin with about an inch to spare at the top) and put the pudding basin into the pot. Add water until it comes about 1/3 way up the pudding basin( a little higher is fine too) and turn heat to high until the water comes to a boil.
  8. cover pot with a tight-fitting lid and turn heat down until water is at a gentle steady boil.

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    Cover pudding basin with foil and place in pot, top with pot lid and boil gently for 4 hours

  9. Boil for 4 hours, topping up the water level as needed. You will need to keep checking this and add water at least every hour.
  10. Turn off heat and remove pudding basin from water and when it has cooled completely, unwrap the foil and remove the wax paper. Put the lid back on and store in a cool dark spot until Christmas day.CHRISTMAS+PUDDING

ON CHRISTMAS DAY YOU WILL NEED TO DO THE FOLLOWING (about 5 hours or more before serving):

  1. Re-steam the pudding for three hours – look above for steaming instructions, as a reminder (it is not as stressful as it seems as it needs no real attention).
  2. When it has steamed again, let it cool and then remove it to your serving plate.
  3. Right before serving, pour about a 1/2 cup of vodka into a pot and bring to a low boil. when it is boiling, set it alight and when it is flaming, pour it over your pudding.

It will be lit up and you need to rush it to the table so everyone can see its grand entrance!

 

 

Christmas Dinner Prep Nov. 2, 2017. Time to Soak the Dried Fruit for the Christmas Pudding. Please make this. It is easy and amazing, and…there is still time!

Christmas Pudding has the reputation for being stodgy, heavy and full of unappealing dried fruit, and in general, it is true. When I was growing up I tasted many truly terrible puddings. We would be dragged to relatives houses over Christmas and sure enough a cup of tea with a slice of pudding would be set in front of me. There were the aridly dry ones that would crumble in your mouth and I would need to drink two or more cups of tea to help wash them down. Next most awful were the  puddings that were chock full of candied mixed fruit peel. The luminous artificial dye in the peel would run into the cake part and the taste was tinny and chewy in a very unpleasant way. Horrible pudding memories!

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This lovely pudding was made by Darina Allen, an amazing Irish chef, food writer and founder of the famous Ballymaloe Cookery School in Ireland

I steered clear of making Christmas pudding for years, but, when one year I decided to try my hand at making one, I realized that Christmas pudding didn’t have to be heavy, stodgy and unpleasant. My pudding was rich and intensely flavorful but with a wonderful sticky pudding moisture that was addictive. Yes I am praising my own pudding, but my effort came with lots of help from taking a large portion of my mother’s Christmas spirit and combining it with the things I liked and a hefty dose of advice from various cookbooks and cooking gurus. 

Pedro Ximénez Sherry (sweet sherry is used to soak the dried fruit for your pudding)

My pudding is a little different every year and the main difference is I change the liquor I used to soak the dried fruit and, I change-up the dried fruit I use. I have used conventional fruits like currents and prunes to things like dried blueberries and figs in my pudding. This year I want to try a sherry that Nigella Lawson swears by for her pudding and use dried cherries as one of my fruits. I also think I want to add something from the chocolate family, be it cocoa powder or actual dark chocolate pieces…I haven’t decided yet.

soaking fruit for christmas pudding

I don’t always use sherry to soak my fruit. One year I used rum and it was amazing too (so don’t run out and buy sherry if you have something else that might work in your liquor cabinet that has sweet notes)

Today all I am going to do is get my fruit soaking for a few day (up to a week), in some delicious sweet sherry and make my mind up over the next few days.

If you are going to try your hand at this pudding along with me, you will also need to soak your fruit. For this stage you will need:

  • 1 cup Good Quality Sweet Sherry. If you know nothing about sherry, just get a recommendation from where you buy it. (I am using Nigella Lawson’s recommendation of Pedro Ximenez Sherry. She waxed on about it, so I believe it must be good. It is also used by Darina Allen for her pudding so I don’t think you can go wrong here. It is expensive though…close to $30 for a bottle, so if you plan on buying this, just know that it is great for sipping and can be added to plenty of other desserts).
  • 3 1/2 cups GOOD QUALITY dried fruit (choose 3 or 4 that you like…such as: currants, golden raisins, dried cherries, dried blueberries, figs (chopped), prunes (Chopped).

Method for Soaking Fruit:

Put fruit in a bowl and add the sherry. Stir. Cover and place on a shelf or cupboard somewhere for a few days. Give the mixture a quick stir every day (if you remember).

Dried Fruit for Pudding

This year I am using currants, dried cherries and dried blueberries

IN A FEW DAYS YOU CAN MAKE THE PUDDING!

*And if you are just discovering this recipe or feel in the mood to try this, you will also need a Pudding Basin*