Wednesday, October 22, 2014

Chicken Cordon Swisse With Hollandaise, Cauliflower and Peas


Mitchell's makes their own chicken roll up so they don't all look identical, a good sign. I put it straight in a 375F oven for 30 minutes on a small tray. When the cheese leaks out a bit, it's done. I steamed the cauliflower and finished it in olive oil. The potatoes were mashed with butter, salt and milk.  The peas were frozen and cooked in the microwave, then buttered.

Hollandaise

2 egg yolks
1/3 cup butter
1 tbsp lemon juice
2 tsp water

Melt the butter but don't get it hot.  Whisk the yolks and add a little melted butter. Whisk it in then add more.  Don't add too much at once or you'll break the sauce. Once all the butter is emulsified, add the lemon juice and water. It will curdle but this will melt out. When ready to use it, put over simmering water till it thickens, a minute or two.

If it's your first time, keep one yolk in reserve. If you break the sauce, slowly whisk the broken sauce into the second yolk and continue. Add the second yolk at the end.


Monday, October 20, 2014

Honey Lemon Chicken


Rice had a pinch of saffron and a few drops of lemon, salt and a teaspoon of olive oil. I steamed the carrots then  added peas and ran under cold water just before done.  When the chicken was done I put the vegetables back in the pan with olive oil and salt over medium low heat to finish cooking. The chicken was seasoned with salt, pepper and rosemary then put in a hot BBQ. Halfway through cooking I started brushing the meat with honey, lemon and a little salt mixture. It was too watery, I should have used straight honey over lemon slices to caramelize properly. As it was it tasted nice but didn't have the punch I was hoping for.  

Saturday, October 18, 2014

Outstanding Chili


Fern said this is the best chili he's ever tasted, which isn't all that many. He was a waiter in an upscale restaurant and he does know good food when he tastes it, so his opinion counts. Cheese bread from Mitchell's which I tried to reheat in foil. I had the oven not warm enough and not long enough so all I got was the butter melted, but it turned out to be enough. The chili was served with grated cheddar on top which I already mixed in before the photo. 

Chili

2 onions diced
2 carrots diced
1 celery stick diced
1 jalapeƱo seeded diced
1 green pepper seeded diced - I used two small of different types from the garden
 3 cloves garlic - crushed diced
500gm Johnsonville Hot Italian Sausage meat
1 kg lean ground beef
3 cups pinto, white and red kidney beans - pinto beans are really good!
1 tsp salt at least - add more to taste
1/2 tsp black pepper
1/2 cup beef stock
1/4 tsp ground savoury
1 tbsp chili powder
1/2 tsp dried basil
1 400ml can Hunt's Tomato Sauce
1 500ml can homemade stewed tomatoes
2 150ml can tomato paste
1/4 cup frozen corn
water to cover the beans

Rinse beans and cover with fresh water. Bring to a boil and simmer 1.5 hours. Adding water to keep the beans just covered. Add 1/2 tsp salt and simmer 1.5 hours more. Drain beans and reserve liquid. If good quality beans were used the liquid will taste good. Sweat all the vegetables, then salt and brown the meat. Add all the ingredients, which will make it very thick so add some bean liquid but don't make it watery. Add more liquid as needed. Fern's first comment when he looked in the pot was "How did you get it so thick?"
That's how.

It simmered for half an hour before we ate. It was really good chili and it turns out there is a pot luck dinner next door tonight that I forgot about.


Friday, October 17, 2014

Pork Cutlet


Save On Foods pork cutlet fried in olive oil and a bit of canola, served with pear sauce made by Fern. I steamed the sprouts, finished them in olive oil and microwaved the frozen corn. Fresh is better but not so much as to justify the huge price out of season. Butter and salt on the corn. Mashed potatoes have butter, salt and splash of milk. It was all very good.

I always have to buy a pack of three cutlets so the dogs always get to share the smallest one. They love pork cutlet day!

Wednesday, October 15, 2014

Pork Souvlaki


Another fairly light meal.  Basmati rice cooked with salt, olive oil and a few drops of lemon juice. Souvlaki from Mitchell's, I still haven't figured out what they put in their marinade that tastes so good. A Greek salad without the Greek. I was putting the salad together and realized I didn't have black olives or feta cheese. So I used stuffed green olive and grated cheddar cheese.  Salt, olive oil and lemon juice to dress. I thought it tasted ok but Fern didn't like it at all. I won't try that again.

Tuesday, October 14, 2014

Roast Chicken



It was Thanksgiving so some kind of stuffing was called for. We had our turkey dinner at the Laughing Oyster so this was just a seasonal meal. Not that long ago I would have fussed at roasting a chicken half the day. This time I seasoned with:

salt
mixed pepper
paprika
ground garlic

I sprinkled it on then rubbed it all over.  I brushed olive oil on the top of the bird then turned it over and did the bottom. I roasted it in a rack with the bottom up for the first half hour. Then turn it over till done. Crispy skin all around. Roasted at 350F for 1.5 hrs. I stuck a fork in the breast and judged the liquid coming out. It should be clear. I put it back in for 10 minutes.

I steamed the cauliflower and sprouts, ran under cold water then reheated in olive oil. I threw in the last of the bacon crisped up and broken. I don't like that thick cut bacon. It's like eating leather.


Potatoes were new nuggets, boiled and served with salt, butter and chives.

The stuffing was Uncle Ben's Traditional stove top stuffing mix. No doubt I could make a better one myself, but not nearly as easily.

It was all really good, I'll do this more often.


Monday, October 13, 2014

Don't Try This At Home!


My efforts to achieve a stir fry without any soy sauce were a great success so I wanted to try it on something a little different. Fern wanted a light dinner so I bought some lobster flavoured pollock. Beef stock and oyster sauce had worked great on the vegetables earlier and beef goes with lobster fairly well. It should work.

But it didn't. The lobster just didn't taste better in the beef stock. The oyster sauce didn't go at all. Fern wanted a light meal and it was. Easier to digest than it was to eat.