by Krista | Jul 7, 2010 | Bits 'n' Bobs
Good morning, dear ones! Summer has arrived in Washington at long last, and I’m a happy, happy girl. Up until now I’ve been wearing sundresses (and sweaters!!) in defiance of the weather. Now I get to wear them in celebration of it!!!
Every day going to and from work I pass the most beeyootiful ditches absolutely chock full of wildflowers. Every day I think, “I really need to stop and take pictures” and every day I don’t. Finally this weekend I roused myself out of bed and took a cloudy morning stroll along those lovely ditches.
Seeing those cheery daisies and frothy Queen Anne’s Lace among the waving grasses was pure bliss and brought back warm, happy feelings from my childhood days gallivanting over the windswept prairies of Alberta, Canada. What things in nature remind you of your childhood?
After that delightful amble I headed back home started my weekend blitz cooking. I try to do all my cooking on the weekend, big batches of curries and soups, large tarts and flavorful salads, hot cereals and banana bread, then divide everything into plastic containers that I freeze or chill until needed. By the end my kitchen is a horrendous mess and I’m rather frazzled, but I sure love opening my fridge the rest of the week knowing I have something good waiting for me when I’m too tired to think at the end of a long day.
This weekend my favorite dish is Green Chili Cilantro Chicken, a marvelously flavorful dish with a heavenly sauce made of yogurt, fire-roasted tomatoes, lemon, mild green chilies, ginger, garlic, and a whole whack-load of fresh cilantro. It’s one of those dishes that is, ahem, ugly, but ohhh, does it taste good!
It’s easy as a wink too, which I absolutely love. All the sauce bits are pureed so there’s almost no chopping required, and everything is cooked in the same pot. Perfect. I serve mine over Bhutanese Red rice, but it also goes beautifully scooped up with fresh whole-grain naan or pita.
Cilantro Chicken
4 inch piece of ginger, peeled and coarsely chunked
6 large garlic cloves, peeled and coarsely chunked
1 tsp salt
2 tsp fresh lemon juice
4 boneless, skinless chicken breasts, cut in two
2/3 cup fire-roasted diced tomatoes (or 1 medium tomato, diced)
3 cups fresh cilantro leaves and small stems
1 small can diced mild chilies (or 2-3 fresh hot chilies, chopped)
1 tsp tomato paste
3 Tbsp olive oil
1 cup plain yogurt
Directions:
- Puree ginger, garlic, 1/2 tsp salt, lemon juice and 2 Tbsp water in blender or food processor.
- Place chicken in glass bowl, pour over ginger mixture and stir to coat. Let sit covered in refrigerator for 1-24 hours.
- Puree tomato, cilantro, chilies, tomato paste, remaining salt, and 2 Tbsp water.
- Heat oil in pot over high heat. When hot, add chicken and marinade and cook, stirring often, about 10 minutes or until chicken is browned.
- Add tomato mixture and cook, stirring often, another 10 minutes.
- Add yogurt and cook, stirring often, about 5 minutes.
- Serve over rice or with whole-grain naan.
by Krista | Jul 6, 2010 | Gulliver Tuesday
I was delighted when Barbara at Winos and Foodies invited me to participate in her culinary tour of the Tour de France, especially when I discovered my Stage 3 started in Belgium: Wanze-Arenberg Porte du Hainaut
My first and only visit to Belgium was with my brother Ryan about ten years ago. He and I were on a road trip through Germany and decided that we were so close to Belgium we simply had to take a detour and visit.We drove through the Ardennes, stopping at Bastogne, Foy, and other places I knew from my years of reading World War II history. Then we drove north, parallel to the Wanze area.
It was like driving through a picture book of stone churches, country cottages and tidy farms. As we drove through the rolling hills and dense forests, we were mesmerized by the beauty of the Belgian countryside and kept stopping for photos, chocolate-filled croissants and strolls along cobbled streets.
I smile to think of the Tour De France cyclists pedaling madly through those places now, and wish I was with them only going much, much slower.
Wanze, which means marshland, is in the Meuse Valley built along the River Mehaigne.
From Wikimedia
Wanze was first mentioned in 1127. Over the next several hundred years, it suffered through battles, sackings and burnings as the gentry tussled over rights of ownership and power. By the 1800’s things had settled down and in 1812 Belgium’s first sugar mill was installed. (See below) By the end of the century it was the largest in Europe, attracting immigrant workers from all over. Nowadays Wanze is home to BioWanze, the most innovating sugar refinery on the Continent.
From Wikimedia
Wanze is remaking itself as an eco-tourism destination with walking trails that wend their way to the ruins of an ancient castle and a Cycle Museum that features 160 bicycles from as far back as 1830.
From Wikimedia
When I think of Belgian food I think of two things: pomme frites (French fries) and endive.
French Fries actually originated in Belgium. A Belgian journalist noted in 1680 that country people in the Meuse Valley were making these fried potatoes. Allegedly they used to serve tiny fried fish with their meals, but when the river froze they substituted fried potatoes.
Belgian pomme frites are made especially crispy and delicious by double-frying. The first dunking ensures the potatoes are cooked. After they are salted and cooled, the frites are returned to the hot oil and fried one minute longer to brown and crisp. Although Americans traditionally dip them in ketchup and my Canadian countrymen douse them in gravy, Belgians dip them in mayonnaise. A decadent topping to be sure.
I had never cooked endive before conducting research for this post, and was delighted to find them in the specialty food section of the local grocery store.
One of the most popular Belgian endive dishes is a gratin.
I gently boiled the endive in salted water until tender, then let them drain and cool slightly. While they cooled I made a simple bechamel sauce with nutmeg and stirred in a small mountain of Swiss cheese. I wrapped the endive in thinly sliced ham, then nestled them into a buttered baking dish. I poured the sauce over and baked it for 20 minutes until heated through and bubbling. Pulling it out I topped it with more Swiss cheese and set it under the broiler until the cheese was browned beautifully.
I am now a huge fan of endive (or is it the cheese??). I was going to save it to use for my lunches this week, but it was so delicious I only have enough left over for one more meal.
Pop over to the other blogs featuring each stage of the Tour de France:
Stage Two: My Kitchen Treasures: Brussels – Spa
Stage Four: Strayed from the Table: Cambrai-Reims
This is my contribution to Wanderfood Wednesday.
Belgian Pomme Frites
Ingredients:
3-4 potatoes, peeled, rinsed in salt water and patted dry
vegetable oil
salt
Directions:
- Heat oil in deep saucepan over medium-high heat about 5-7 minutes.
- Place dry potatoes in oil and let cook for 5-6 minutes. Remove with slotted spoon and let drain and cool on paper towels. Sprinkle with salt right away.
- When cool, return potatoes to hot oil and cook for 1-2 minutes more until they are golden brown. Remove with slotted spoon and let drain on paper towels. Salt again if necessary.
Belgian Endive Gratin
Ingredients:
6 endive, washed and outer leaves removed. Trim bottoms.
2 Tbsp butter
1 Tbsp flour
1 cup milk
1/8 tsp grated nutmeg
salt and pepper to taste
1 cup grated Swiss Cheese
6 slices prosciutto or other thinly sliced ham
1/2 cup grated Swiss Cheese
Directions:
- Preheat oven to 350 degrees F.
- Bring pot of salted water to boil and cook endive 8-10 minutes until tender. Remove to colander and drain.
- In saucepan melt butter over medium heat. Stir in flour and keep stirring until mixture browns. Add milk and stir until mixture thickens. Add nutmeg, pepper, salt and first measure of cheese.
- Wrap each endive in one slice prosciutto. Lay in buttered baking dish.
- Pour cheese sauce over endive. Place in oven and bake 20 minutes.
- Top with remaining measure of cheese. Place under broiler for 2-3 minutes or until cheese is golden brown. Serve immediately.
by Krista | Jul 5, 2010 | Bootstrap Monday
North America is mighty festive this weekend as Canucks celebrate Canada Day and the Yanks, Independence Day. So, dear Americans and Canadians, may this day find you with people you love delighting in the freedom we all cherish.
Special thanks to my brother Evan who is fighting in Afghanistan and coming home soon. I love you!
I’ll be back tomorrow with a special post for the Tour De France organized by my lovely Aussie friend Barbara at Winos and Foodies.
Now I’m off to enjoy this holiday!! See you soon! 🙂
by Krista | Jul 2, 2010 | Fabulous Friday
Good morning, dear ones!
Well, I’m supposed to be sound asleep but I can’t because I’m too excited!! I just had my first guest post at Travel Belles and am tickled pink! It’s all about a lovely villa some friends and I discovered in the mountains of southern Italy. If you’re interested in such things, I’d love it if you’d pop over and leave a comment. You can find it here. If not, no worries! Here’s a sample photo of what you’ll see there.
Do you have special plans for this weekend? Somehow it crept up on me and I clean forgot that I have Monday off! HOORAY! What a glorious thing to have a whole extra day off. My mind is whirling with marvy things to do, mostly of the utterly lazy, beautifully cozy variety since it is oh so dark and rainy.
I’ll pop over to my folks for a cheery visit and stroll through my Mum’s wonderfully peaceful garden.
Perhaps I’ll actually finish one of the five books I have going all at once! They’re all so good I can’t stick with just one. 🙂 I’m rather excited at the prospect of sleeping in and have the John Adams DVD’s to watch and dear friends to meet for coffee and lovely toasted beef sandwiches with chevre. Mmmm.
Sunday evening my cooking group is getting together for a jolly time of good eating and hunting down the best fireworks in Bellingham. I can’t wait!
Today is Myscha is hosting Happy Hour Friday over at WEBESHARIN and since it’s oh so cold and dreary today, I’m contributing Irish Hot Chocolate with Cinnamon Cream. It’s so warm and creamy and delectable, it chases dreariness right out the window!
I wish you a beautiful weekend, dear folks! I will see you next week.
Krista’s Irish Hot Chocolate
Ingredients:
1 packet hot chocolate mix
1/2 cup hot water
1/4 cup coconut milk
2 Tbsp Irish Cream
1/4 cup heavy whipping cream
1 tsp agave syrup
1/4 tsp cinnamon
Directions:
- Combine hot chocolate mix, hot water, coconut milk and Irish Cream.
- Whip heavy cream with agave syrup and cinnamon until soft peaks form.
- Spoon cream on top of hot chocolate and sprinkle with cinnamon.
by Krista | Jul 1, 2010 | Literary Nibbles
I adore good illustrations.
My bookshelves are filled with books featuring the exquisite renderings of artists old and young, dead and alive, Russian and British. I love them all.
As a wee lass, my favorite illustrated books were from the brilliant Brambly Hedge series by Jill Barklem. I would curl up in a cozy nook holding the books close to my face so I could take in every detail of the amazing world she created. From the lush hangings on a canopied bed and adorable mice to the intricate workings of the Store Stump and finely wrought berry bushes, I was mesmerized.
I’m still in awe of her work. The attention she pays to every swoosh of fabric, fold of petal, and groove of woodwork is truly magnificent.
I could never hope to match her prowess in this area, but in homage to the years of inspiration and delight she’s given me, I thought I’d illustrate this blog post with my own humble doodles.
Throughout her books, Barklem highlights simple events in the lives of her mice: a winter ball, a young girl getting lost, a wedding. In each one she features the old-fashioned foods they loved. Everything was made from scratch using the ingredients found in the woods, meadows and fields where they lived: Chestnuts, berries, dandelions.
They roasted apples over open flame, baked lavish cakes, and brewed their own flower wine. I was enchanted by all of it, but especially by something called syllabubs. It was a strange and wonderful word to this Canadian girl, but I had absolutely no idea what it was. A cheese? Soup? Some sort of drink?
Finally last week I researched it and found it was none of the above. It is, in fact, a lovely, airy concoction of cream, some sort of alcohol, and sugar. I was surprised and delighted and last night I made my very first syllabubs.
I whipped heavy cream and agave syrup until soft peaks formed.
Zested and juiced a lemon,
measured out white wine,
and blended them into the cream, whipping it again until soft peaks returned.
Topped with a sprig of fresh mint it was a lusciously light and perky dessert, a splendid follow-up to a dinner of Lime-Walnut Crusted Flounder and Irish Mashed Potatoes.
Next time I want to make a posset. 🙂
Did any of you read Brambly Hedge? Is there a dish you were intrigued by as a child?
Lemony Syllabub
Ingredients:
1 cup heavy whipping cream, chilled
2-3 Tbsp agave syrup
1/4 cup chardonnay or similar white wine
Juice of one lemon
zest of one lemon
Fresh mint leaves to garnish
Directions:
- Whip cream and agave until soft peaks form.
- Add wine, lemon juice and zest and beat until soft peaks form again.
- Spoon into glasses or small dishes, garnish with mint leaves and chill until ready to serve.
