My favorite new kitchen toy.

I love deep fried food. Who doesn't 😆😆! 

I have been battling my craving for crispy fried food with the reality that  even a kitchen hood does not control or eliminate the smell or the grease created by this delicacy. A friend of mine, who also likes crispy food, bought an air fryer last year. I had to try it out. 

I can't remember what brand it was, but I remember thinking that it took up a lot of counter space for an OK result. Not great, but maybe worthwhile for a serious reduction in the calorie department. I must not have been too impressed though, as I didn't rush out and get one. 

UNTIL ..........I heard about this little beauty from Cuisinart. You can air fry, bake, broil,  or toast, and it easily earns its countertop space. It is a perfect accessory for the single chef, or just preparing small quantities without firing up a large oven.

I use it often for cooking veggies, especially squash.

You can achieve a tasty caramelized texture without turning the food into mush, or frying items that have been crumbed as opposed to battered (as the batter gets caught in the mesh basket).

My fried green Tomatoes coated in Grits (course corn meal for the Brits) are perfect, but my favorite snack is a perfectly oozing cheese and onion toasty with red onion chutney, cooked evenly on both sides at once. 

 Yum scrum pigs bum 😂

Turkey Day Lockdown

 One of the problems of living by yourself is making dinner for One, especially as I have become accustomed to catering for many people over the years. I usually go somewhere else for Thanksgiving,  since I moved out of the family home 7 years ago. This year with Covid on the increase, and projections of a surge in numbers over Thanksgiving, I have remained tucked up in my little cabin. The benefit of flying solo means that I can make whatever I like. I get to make my favorite stuffing, my favorite Cranberry Sauce, and my favorite Vegetables. I also get to eat at a time of my choosing. The best part though is making dinner the day before so I get to eat leftovers a day early ;)

Even with a small Turkey, there are plenty of options. Today's lunch was dictated by a purchase from one my favorite Bakers, one namely Adam Cone of Snapdragon fame. Fresh artisan bread shouts out "SANDWICHES". So carving and bread knives in hand, I assembled the ingredients for a swift and delicious lunch, accompanied by a crisp Rosé.

Cranberry and Walnut bread with a plain Yoghurt and Cranberry dressing

Sliced Turkey breast, sliced Golden Beet (Blanched) and Romaine Lettuce

Sage and onion stuffing topped with sliced red onion, black pepper and salt to taste

Happy Thanksgiving😄

New Toys and Ancient Grains

 

With a leaderless country and a rampant virus spreading like butter on a hot crumpet, I thought I had better make some preparations for the impending Apocalypse, now that the election is more or less over. I figured it would be more important to concentrate on what is going into my body rather than focusing on what was coming out. If the world has another shortage of toilet tissue, I could always use those Trump ballots I found  stashed in  the corner of an old warehouse. At least they will be put to good use........

In the spring, there was a shortage of bread flour, and as I had nothing else to do but make sourdough bread like half of the population of the USA, I did not want to be caught short again. SO......., I forked out for a grain mill, and it arrived today 😋.

I had some grinding (Flint) corn left over from last year, so I shucked it, then ground it and turned it into Polenta.

As this is going to be Vegan so I could share it with Pam, I finished it off with Vegan Butter and Vegan Parmesan.

Then poured it into a parchment lined baking tray, so I could turn it out and cut it into squares ready for toasting

 Roasted Squash and Rosemary Polenta toasted with Vegan Parmesan and Paprika .

Eat your colors ;)

Kedgeree or Kichiri

Eating out was not something I used to partake in as a youngster, unless you include the free peanuts and bite size chunks of cheese served on the bar at the local working man's social clubs on a Sunday morning. 

I had a part time job collecting empty glasses from the tables in the Premier Club at weekends.I gradually worked my way up to delivering full ones and collecting payment. It was totally illegal of course, but no one cared in those days. There was only one pub in the mining town, but at least 10 clubs where drink was cheap and plentiful. 

Every Friday and Saturday, the 4 largest of these clubs had live entertainment, with many national and international artists performing. Some of these clubs were next door to each other, which could be a death sentence for performers who didn't pass muster. I saw a female Opera singer clear a large  concert room after about 15 minutes. When the next act came on, there wasn't anyone left in the club except the staff.

But I digress......... 

The first time I tasted Indian food, I was hooked. I had never had anything this exotic before. Food at home was basic fare. Tasty and plenty of it. It is the food I return to when stressed and needing comfort. Strangely enough, the new style of British Gastro pubs have resurrected many of these dishes and have become a part of the British farm to table revolution. My favorite is called "The Rat Inn" near Hexham in Northumberland. If you are ever in the "Hood", it is a must. It also destroys the old complaint about bad food in the UK. 

Indian food has been a staple in Britain since  the Indian Sub-Continent gained independence.  Returning Brits brought their favorite dishes home and their love of the food. Bangladeshi, Pakistani and Indian chefs soon followed to supply their cravings. 

Kedgeree is one of my favorite breakfast dishes. It is easy to make and looks wonderful served  on a large platter in the center of the table.

It is most often made with Smoked Haddock, but it is easier to use Smoked Salmon in the Pacific Northwest.

Ingredients

• Brown Basmati Rice (or white if you prefer)
• Flaked smoked fish
• Curry powder
• Hard Boiled Eggs
• Turmeric
• Ginger, Garlic
• Sliced onions
• Parsley
• Butter (sometimes cream is added)
• Salt and Black Pepper to taste

 In a small pat of butter, sauté onions until light brown ,then add spices. 

 

Add the rice, chopped egg and fish then  stir.

Once you have got the prep done, it is basically an assembly process. 

Garnish with Parsley and Hard Boiled Eggs

Enjoy

Sitting in the kitchen just minding my own business.

 I was staring into the oven trying to think why my cheese scones weren't rising, when I was suddenly engulfed in a searing bright light. "Oh oh," I remember saying to myself, " I've blown myself up again"....... but no, there was a distinct lack of that telltale smell of singed eyebrows. Instead, there was a whooshing sound, followed by the opening and closing of large shiny doors. I must have passed out, as I woke up with a bright light shining in my eyes, and the sound of garbled, irritated words being exchanged.   I hadn't had time to enquire what was going on, before I was whooshed off in reverse, back to the kitchen and my cheese scones. 

It all seemed to happen in a flash, but when I got back I had a full beard, and the scones were burnt.

I can only assume I was picked up by inter terrestial beings by mistake. Wrong post code apparently.

So, where was I before I was so rudely interrupted....? Oh yes, Thanksgiving.. Weren't those happy days when we could all sit around together, getting drunk and trying to remember removing our masks before inserting the mashed potatoes.  Happy Days,

I am sorry to have been absent for so long, but I am in a much better place, both physically and emotionally, and promise to resume my blog

Wally