Basil Wine Sauce Over Grilled Salmon

It’s been a very interesting week getting the new business off the ground.  Aside from opening up the Etsy shop I also did a local art show called Art in the Park.  It was a great experience as I was able to get advice from fellow artists and everyone was so positive.  In addition to getting a few sales I also got great positive feedback which lets me know I’m not tilting at windmills.

I also upgraded this site to the business level and spent quality time with the “happiness engineers” to get a shop set up on my blog.  It took several hours as I seem to have a knack to ask for stuff that require special coding.  I still have a few more things to do but it’s all a go now!

Earlier this summer, when we were in Swanage, we took my in-laws out to dinner to thank them for putting us up and putting up with us.  We tried an Italian restaurant in town which wasn’t too bad.  The highlight of the meal was for my daughter and I as we ordered poached salmon with an amazing basil sauce.  She and I raved about it.  Once all the summer adventures were over I knew I needed to make this again as a treat.

I will admit, using fresh basil in it’s prime is best.  Our basil in the garden is a bit past it’s prime but the flavour was still there.

Prep the salmon first.  Season with sea salt and pepper.  Slice a lemon to grill the salmon on.

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Pick a bunch, about three handfuls.  Wash and blend with a third a cup of dry white wine.

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In a saucepan melt 3-4 tablespoons of butter.  Add 2 cloves of garlic, finely chopped, along with the basil and wine.  Sauté on low to medium heat.  The goal is to have a hint of the white wine come through with the basil being the highlight.  If need be, add more butter to get the right balance.  Sometimes the wine can be a bit harsh.

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While this is cooking, grill up the salmon.  I also grilled chicken for my husband and son. Do up a fresh salad and top with the salmon and sauce.

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I was hoping this meal was the swan song of the summer but the summer just won’t quit!  My daughter enjoyed this and was happy I can recreate the dish for us.  I think the best trips down memory lane are food related.

Easy Homemade Granola

We’ve all done it, keep meaning to make something homemade to save money but never getting around to it.  Then thinking about it all over again as you scoop the expensive stuff into a bag at the shop.  My husband enjoys having granola on his yoghurt in the mornings.  For at least a year I’ve been meaning to give it a try but something always distracted me.

The other week https://frugalhausfrau.com posted about making granola.  She made it look so easy and delicious I knew I couldn’t put it off any longer!  And quite frankly, with two teenagers in the house, any way I can save on the food bill is a good thing.

My husband loves raisins/sultanas and currants so I thought I would keep it simple with the addition of almonds.

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Preheat the oven to 300F/150C.

In a bowl add a cup of oats, a handful of almonds (chopped), a pinch of salt, a tablespoon or so of brown sugar, half a teaspoon each of cinnamon and ground nutmeg.  Mix well.

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Melt 2 tablespoons of butter, add this and a teaspoon of vanilla to the bowl.  Mix thoroughly.  Taste to see if you need to adjust the seasoning.

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Spread out evenly on parchment paper over a baking sheet.  Bake 30-40 minutes.  This is a wide range because you don’t want to bring out a burnt taste to the granola and every oven is different.  Stir the granola twice during the baking.  Once it’s a light golden colour it should be done.

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Once it’s baked, let it cool before adding the raisins/sultanas and currants.  I added a healthy handful of each.  If you find the raisins are on the sweet side you can back off on the sugar to keep it balanced.

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I enjoyed it over yoghurt but this is great as an on the go snack or over ice cream.  As we ended up with nearly 3 cups of mixed granola store it in an airtight container.  This is so easy and the variations are endless, there isn’t any reason to buy it anymore!

Brussel Sprout Sliders

A quick post today as we’re getting ready to hit the road for university tours.  It seems so surreal that our daughter is old enough to be thinking about university but it’s here!  She’s ready for the next chapter and excited about it.  I look forward to see where her journey takes her.

This past weekend I made a dinner for my husband as a thank you for holding down the fort during tax season.  It’s a lot of extra work for him for which I am grateful he takes on.

One thing he loves is Brussel sprouts so that definitely had to be on the menu. Just for him mind as I can’t stand the stuff!  I came across an idea on Pinterest for vegetarian Brussel sprout sliders with tofu, I think plus there were asian flavours.  I thought it would be a fun idea with streaky bacon and french flavours.

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In a small bowl add two parts olive oil to one part champagne vinegar.  Finely chop 2 small cloves of garlic and add a healthy dollop of brown mustard.  Season with sea salt and pepper.

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Mix well and coat the sprouts.  Reserve the remaining mixture.

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Roast in the oven at 350F/175C.  Cut 3 rashers of streaky bacon into squares.  Cook them up in a skillet, slowly rendering them.

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When the bacon has been cooked remove from the skillet and set aside.  Drain the bacon fat until you have a couple of tablespoons left in the pan.  Add to the skillet thinly sliced onion.  I was only making 4 sliders so I did a half a cup.  Cook slowly to soften and caramelise.

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When they are halfway cooked add the remaining mustard mixture to the onions.  Continue to caramelise.

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Once all the ingredients have been cooked assemble into sliders.

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My husband really enjoyed these so I’ll be making these again.  Just a small way to show my gratitude.

 

French Onion Quiche and the Walls Come Tumbling Down Again…

They say wisdom comes with age. When it comes to house projects, my husband and I finally got wisdom! We’re redoing our bathroom and bedroom and instead of slogging our way through the demo we saved up and got our contractor to do it. What a difference. I can breath, we’re not exhausted and not filthy.

Our puppies, on the other hand, are less than impressed with the cacophony going on. I wish I could make them understand what’s going on but I can’t. So all I can do is give them loads of cuddles. Fingers crossed this project goes quickly.

Because we were facing a potential few hours of laying insulation (way too much fun, I know!) I made dinner during the day so we wouldn’t starve afterwards. Turns out, it was a quick job, thank goodness. As we also got several inches of snow to clear it was nice to have dinner ready.

I was inspired by a pin I saw for a French onion tart with bacon and I thought it would be fun to use my French Onion Soup in a quiche. This is easy to put together but just don’t rush it.

To begin cut up about seven rashers of streaky bacon and slowly render them on medium heat. Cook until about 2/3s done.

While the bacon is cooking slice a half an onion thinly. Finely chop two cloves of garlic and coarsely chop a couple of mushrooms.

Remove the bacon and set aside. Pour out the bacon fat until you only have about two tablespoons of fat left in the pan. Add the onions and cook slowly. Once they begin to soften add the garlic and mushrooms. Sauté for a few minutes. Add a cup of veg bouillon, a tablespoon of Worcestershire sauce and two tablespoons of brandy. Stir in a healthy dollop of stone ground mustard.

Bring this to a medium simmer to reduce the broth. Meanwhile prepare the pastry using half the recipe I used in the pie. Grate half a cup of Jarlsberg and half a cup of smoked Gouda. In a bowl beat three eggs together then had a half cup of cream and 3/4 cup of milk.

Once the broth is nearly reduced add back in the bacon. Continue until the broth is nearly gone. Spread it into the bottom of the pastry.

Sprinkle the cheese over the mixture then pour the egg and milk into the dish.

Bake for 15 minutes at 425F/220C then bake for about 30 minutes at 300F/150C. Remove once the quiche is set and golden.

Either serve it right away or save and heat up later.

Quick question, I’ve suddenly gotten a lot of followers from outlook mail accounts. While I’m grateful for followers I’m concerned there maybe something else going on.

Tomato Jam with Thyme

I did this post last week, though I thought I did.  But no one saw it, so I knew something was up.  In the meantime I upgraded to the premium plan so my site is now ourgrowingpaynes.blog.  As I was doing that I asked about this post.  Turns out I created a site page instead of a blog post!  Doh.  Hopefully now I can get this back on track.  🙂

I am really regretting removing our air conditioners.  Granted, it’s nice to have a longer growing season this year, but man, the humidity needs to go!  While we don’t like it the tomatoes seem to love this.  Which means we have to be creative is preserving all that goodness!

One of our favourite restaurants has a really good charcuterie plate and they very often have tomato jam as part of it.  It’s something my husband regularly orders there and he asked if I could make some tomato jam at home.  No idea how they make theirs but here is my version.

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I have to say, prepping the tomatoes is a messy endeavor.  But it needs to be done.  Cut the tops off the tomatoes and then cut a cross into the bottom.  Prep 2 1/2lbs/40ozs of tomatoes for this jam.

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Blanch each tomato for about 30 seconds in boiling water.

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Remove and set aside to cool.  Or you can dip in cold water.  I just let them cool.  Doesn’t take too long.  Remove the skins.

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Then it gets really messy!  Remove the seeds and coarsely chop up the tomatoes and add to a saucepan.  Add a couple of tablespoons of lemon juice and a big handful of fresh thyme.  I chopped up the thyme finely as I didn’t want large bits of herb in the jam.  Bring the mixture to a simmer.  Because I didn’t want a high sugar jam I just added 1 cup/8oz of sugar to start.

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Mix well and keep simmering.  I also use low sugar pectin to help thicken the jam.  I didn’t want to mask the flavour of the tomato with too much sugar.  I add a bit of the pectin at the time.  Hard to remove it if you go too far!

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This is really good with cheese and would be good with bread and butter.  It’s a nice alternative to the usual berry jam.  A reminder of summer when the cooler decides to finally arrive.

 

Making a Leftover Thanksgiving Turkey Mac and Cheese 

We’ve all done it.  Opened the door, peered in, shut it again.  Left to wonder what exactly is in that freezer.  Despite best laid plans it’s easy to lose the plot.  Our freezer is nearly 6 feet tall so it’s really not a good idea to lose the plot!  It got to the point where we couldn’t fit anything in and I was wondering how much money we were wasting by not using what we had.  

Off I went to get clear containers to organise the meats, leaving the baskets for all our fruits and veg we had harvested.  I did have to get rid of some things but overall getting it organised and knowing what the heck was in there was a success.  

One of my finds was a vacuumed bag of leftover Thanksgiving turkey.  So this post is either well overdue or too early for Thanksgiving.  😄.  Even though we seem to be stuck back in with the sticky heat of summer we did enjoy autumn weather for a few weeks.  It was wonderful and perfect for some comfort food.  Mac and cheese would do the trick.


Would you believe this onion was supposed to be a scallion?  We planted half a raised bed of bunching onions so you imagine our surprise to find proper onions growing.

While making the cheese sauce for this dish, cook up the pasta.  Preheat the oven to 375F/200C. In a separate saucepan heat up a couple of tablespoons of butter.   Coarsely chop half of a large onion and add it to the butter.


Sauté on low until the onions soften.  Then add a couple of cloves of garlic, finely chopped.  Cook for a couple of minutes then add about a cup and a half of chopped turkey.  Season with a couple of teaspoons of fresh thyme and sage.  If you don’t have fresh sage use about a teaspoon of ground sage.  Continue to season with sea salt and pepper.  Then add a half cup/4oz of dry white wine.


To make it a roux add 2 tablespoons of flour.


Stir continuously until the flour is incorporated and cooked, about three minutes.


Next add 1 1/4 cup of milk and heat through.  Don’t boil!  Once the cheese is warm enough to melt cheese add a cup of grated cheddar and half a cup of freshly grated Parmesan cheese.  Stir until the cheese has melted,


Put the cooked pasta into a baking dish and add the cheese sauce.  Mix well. Top with more grated cheese.


Cover and bake for 20 minutes.  Uncover and brown the top of the dish.


Serve while hot.  Now we try to eat small portions in our house but with this dish we all had seconds and there weren’t any leftovers!  Guess we needed a break from salads.  😊

Using the Carrot and Keeping Things Positive

Yesterday was a much needed day for so many people.  There has been so much rhetoric and hatred that seemed to have been winning out and leaving a lot of us feeling adrift and shocked.  But yesterday was an historic day.  It was a day that millions across the world stood up peacefully and said we don’t accept that.  The reports today are estimating that nearly 3 million in the US alone showed up which made it the most represented protest in US history.

I know it was called the Women’s March but it was inspiring to see that men and children joined in as well and that we are standing up together and rejecting the hate, rejecting the notion that we are going to be dragged backwards.  I’m afraid we will for awhile but I hope that we will not be silenced and we will fight to move our rights forward for all.

In our little town we had a turnout of about 500 people.  It was fabulous, though as I looked round you could see people of my parent’s generation and all I could think was that they must be so irritated they have to march for this again.  Signs around the world definitely bore this out.

Here are some of my photos of yesterday to share with you.

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I think if we can keep this positivity and using the carrot instead of the stick we can do so much.  Well, except voting.  That’s going to be a very big stick.

In the middle of tax season starting and standing up for ourselves I am finding time here and there to be creative in the kitchen.  Not as much as I’d like but it’s that time of the year!

We had great success with the carrots in the garden.  They came out massive but very sweet and tender.  There was the last large one to use up and because the kids love soup this time of the year I made a carrot ginger soup.  There are a lot of recipes out there with orange juice but that would that would make this soup super sweet so I went the savory route.

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In a saucepan heat up a couple of tablespoons of olive oil.  Chop up about half a red onion.  You want to end up with a 1/2 cup/4oz or so.  Finely chop a couple of garlic cloves.  Begin to saute while you cube the carrot.  Obviously if you don’t have a massive carrot, cube 4-6 of them depending on size.  Add the carrot to the saucepan.

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Add enough chicken stock to cover the carrots and bring to a simmer. Grate fresh ginger into the pan. I did about an inch/2.5cm square. Then add a small handful of fresh tarragon.

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I seasoned this with sea salt and pepper.  I wanted a little kick to this so I added a bit of red pepper flakes.  Once the carrots are cooked through puree and add back onto the heat.  Add a cup of cream and slowing heat that through.

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Add a dollop of sour cream and enjoy with your favourite bread.

I sincerely hope that yesterday is the beginning of hope and positivity where we find our strength to stand up against the drumming of fear.

 

Seafood Chowdah

Years ago, when my family had a small manufacturing company, my dad would make a fish chowder for the Christmas party.  Once he made it, that was it, I don’t think he was allowed to make anything else.  His dish was guaranteed to disappear.  I found his recipe that he used because I wanted to make a treat for my visiting in-laws.

Of course I couldn’t leave it alone!  I had to make it my own.  Good thing my dad is used to these kind of shenanigans.  It doesn’t mean I wouldn’t scarf down a bowl of his if it magically appeared before me.  It would not have a chance to get cold!

This is a very easy dish to put together, just make sure you have good quality ingredients.  No skimping!

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I found lovely cuts of salmon and cod at the co-op.  You want firm fish for this chowder.  I cubed three red skin potatoes and covered with water.  Bring the water to a boil and while the potatoes are cooking prep the other ingredients.  I chopped half an onion and a couple of cloves of garlic.  In a skillet heat up a tablespoon or so of olive oil and begin cooking the onion.  Once the onion is translucent add the garlic.  I couldn’t find salt pork so I chose to use pancetta instead.  If you find salt pork you do not need a lot otherwise you can overpower the chowder.  I chopped about 1/2 a cup of pancetta and added it to the skillet.

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Add a handful of fresh thyme and a 1/2 cup of dry white wine.  Cook for a  few minutes.  Once the potatoes begin to soften add the contents of the skillet to the pot.  Cube the fish and add that as well.

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Add enough water to cover the fish.  Don’t bring it to a boil!  Slowly cook the fish at a low simmer. It will gradually begin to flake without becoming tough.

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Season with sea salt and pepper.  Add a bit more wine to taste if you need to.  Wait until you are ready to serve before you add a cup of cream and two tablespoons of salted butter.  Warm through and serve.

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My husband made some homemade bread to go with this dish.  So good with butter!  And it holds up as leftovers.

Rhubarb Ginger Jam

As anyone with a garden knows, you have some great successes and some disappointing failures.  Up until this year we have done really well with rhubarb.  This year they are very anemic.  We were able to freeze a few stalks but to do this jam I had to make a trip to the co-op to get more rhubarb.

When I made the Victorian Sponge in England this year I used my MIL’s rhubarb ginger jam.  It was absolutely delicious.  I couldn’t wait for rhubarb season.  Didn’t realise it wasn’t worth the wait.  So we will have to figure that out for next year.

Rhubarb ginger jam 1 2016

I had about 6 stalks.  Slice the rhubarb and add it to a saucepan.  Add about a 1/4 cup of water and a tablespoon of lemon juice.  Bring it to a simmer.  I wasn’t sure how much ginger I should use so I started with a piece about 1 1/2in/4cm by 1in/2.5cm.  Grate into the sauce pan.

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As the rhubarb starts breaking down start adding brown sugar.  To get the right balance with the heat of the ginger, the tartness of rhubarb, and the sweetness of the sugar, you need a lot of sugar.  I used about a cup and a half for this.  But add the sugar a bit at a time until the balance is right.  The heat and tartness of the ingredients will be different each time.  Simmer until the jam begins to thicken.

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This isn’t lasting long.  By the time the weekend was over there was just enough left to process one jar.  Guess I’ll be going back to the co-op!

Moroccan Lamb Soup

Mother Nature has been messing with us a lot this past week.  Winter had a lot of periods of spring weather and so far spring has ushered in winter weather.  We’ve had freezing temps and snow.  Not amused!  Fortunately we haven’t had anything in the garden yet and the bulbs seem to be holding their own which is good.

It did present a perfect time for baking and soup last weekend.  I found some nice stewing lamb at the co-op and I was in the mood for Moroccan flavours.  Something to take the chill off.

This is an easy soup to throw together.  In a bowl add 1/2 a cup of flour, a tablespoon of ground tumeric, a teaspoon of ground cinnamon, and 2 teaspoons of paprika.  Season with sea salt and pepper.

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Mix thoroughly.  I got about a pound of lamb for this meal.  Cut it up in small pieces, an inch/2.5cm square or so.  Toss in the flour mixture to coat.

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In a large saucepan heat up a couple of tablespoons of olive oil.  Brown the lamb in the saucepan for several minutes.

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Chop up a small onion and a few cloves of garlic.  Add to the pan and saute for a few more minutes.

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For some reason, I spaced on taking pictures for the next few steps.  Don’t know what I was doing!  Add 4 cups of vegetable bouillon to the pan.  I use a paste mixed with water rather than the dry cubes.  For this I kept it on the light side so the flavour was subtle.  Grate a piece of fresh ginger that is about 1 1/2 inches/3-4 cm square.  Simmer for a couple of hours at a low temp.  Cube an aubergine and add to the soup in the last hour of cooking.  After it simmers for awhile check the seasoning and adjust as needed.  I added a bit more tumeric and paprika to mine.  When the lamb is tender and cooked so it’s falling apart it is ready to serve.

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You can’t go wrong with lovely crusty bread and butter with this.  As warming this soup was I am looking forward to the weather behaving itself so we can get back to grilling and salads.  I am ready for spring!