Maple Bacon Seasoning

This seasoning was one that came as a suggestion from a friend. The smell is smoky with just a distinct touch of sweetness. Inhaling the aroma for the first time my senses tingled reminiscent of a good curry. Fenugreek is used to flavour some maple syrups and is also used in Indian cooking. So my thoughts reminding me of Asian food was not far off.

I went on a bit of a hunt for this seasoning and found it only at two places. Save On More and Walmart here in E-town. I first sprinkled it on popcorn. Very savoury and a bit salty. So I added a bit of white cheddar popcorn seasoning to tame the saltiness. It was quite flavourful popcorn.  

My second attempt with the Maple Bacon seasoning had me adding some to the chicken burgers I made over the weekend. I did not add an exact amount. Shaking enough into the raw meat until I felt I had the right amount of seasoning. As the burgers cooked the smell throughout the house was wonderful. As you can probably guess from the picture, they tasted very delicious!   

  

Casa Giulia Lemon Marmalade

If you like lemons and enjoy marmalade, this is the breakfast spread for you. In fact this is so good that I want to spread it over everything. Not too sweet and loads of tartness to tantalize the tongue which leaves one picturing rows of lemon trees, tall glasses of lemonade and mountains of lemon gelato.

Enjoy your long weekend everyone! - JW 

Leftovers #11 ~ Easy Spicy Tomato Rice with Vegetables

I am always saving leftover rice when I can and this time it proved perfect. This recipe is quick and easy. Using leftover day old rice, a handful of vegetables, a tin of diced tomatoes, chicken broth and spices. This dish will certainly add a bit of spice to your dinner time. Adding meat, tofu, beans or other vegetables and different spices can certainly change up this very satisfying dish.   

To make this dish you will need the following:   

1 red onion, chopped

3 carrots, peeled and chopped

2 celery stocks, chopped

1 yellow or orange pepper, diced

1  lime, grated

2 tablespoons of oil

3 - 4 cups cooked leftover rice

1x 796ml (28 fluid ounces) low sodium diced tomatoes 

1/2 cup chicken or vegetable broth

2-3 tablespoons of chili powder

salt and pepper to taste 

First, chop or dice all the veggies. Grate the lime. Set aside.  

Over medium high heat warm the oil in a large frypan. I used vegetable oil however you may use whatever oil you wish. Once the oil is hot add the onions. Stir. Sauté the onions until slightly transparent. Then add the rest of the vegetables. Stir and allow the vegetables to soften.

Add the leftover rice. Stirring to loosen the rice up in the hot pan with the vegetables. Using a fork and pressing down on the rice should help. Once the rice is loosened and mixed with the vegetables add the chili powder, salt and pepper. Stir to coat well. Stir in the grated lime. 

Once the vegetables and rice are coated with the spices and lime, add the tin of tomatoes and the broth. Stir and let simmer until all the liquid is absorbed and heated all the way through. 

Serve.

For something a bit different, you can take the finished recipe and place it into a deep baking dish, add grated cheese over the top and pop it into a preheated 350ºF oven until the cheese melts. 

Enjoy! -JW 

Drinks of All Kinds

The World Cup is underway and nothing makes a footy supporter happier, than there team winning, than a poured pint. For those who do not raise the celebratory pint glass and enjoy sipping a fancier drink than this book has plenty of drinks for every season and occasion. Although none with a clear World Cup inspiration. However, with such names as World's Fair, Eye-Opener, Morning Glory, Flash of Lightning, Lemon Squash, Corpse Reviver, Flip Flap, Dog's Nose and Pick-Me-Up. One can certainly feel the inspirational glory of the World Cup with a twist. Even a drink as simple as Homemade Ice Tea can be made into a beverage worth celebrating. Add some gin, slices of fruit and pour over ice. Very refreshing. 

By the look of this book, spine cracked and tattered and the front and back covers slightly worn. Who knows if the World Cup was going when this book was published. On second thought I bet it was since it was founded in 1930. Prior to that there were some International competitions, the first in 1872 between England and Scotland. Which ended in a 0-0 draw. 

Whether you are watching the World Cup, Cricket, Football/Soccer or Baseball. Relaxing in the garden. I will share a few drink recipes from the book with you. And let the sipping begin! 

Morning Glory

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Dissolve in a little water in a large tumbler the white of one fresh egg, the juice of half a lemon, a tablespoon of icing sugar (or casters sugar), twelve drops of lime-juice, and thirty drops of absinthe. Nearly fill the glass with shaved ice, add a wineglass of Scotch whisky, shake well, strain into another large tumbler, fill up balance with seltzer or Vichy water, and serve. 

Eye-Opener

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Put into a small tumbler half a wineglass of hollands gin, twelve drops of Angostura bitters, and thirty drops of gum syrup (simple syrup); add shaved ice, shake, and strain.

Flash of Lightning

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Put into a small tumbler one-third of a wineglass of raspberry syrup, one-third of a wineglass of curaçoa, one -third of a wineglass of brandy, and three drops of Angostura bitters; add shaved ice, shake, and strain. 

Enjoy the World Cup and your weekend!  - JW 

Pink Grapefruit

With the closure of one British shop I had to resort in going to another one here in E-town. There I found this MacKays Pink Grapefruit marmalade. It has a subtle sweet tart flavour which is a nice change from orange marmalade which may have a sharp bitter flavour. MacKays offer plenty of jams and marmalades. And I am never disappointed with the flavour. Another favourite of mine is the Dundee marmalade. - JW 

Asparagus

Asparagus is one of those vegetables that signify the start of the summer season. It is rich in vitamins and minerals. And is a perfect touch to any light meal. You can steam, grill, bake, and boil asparagus. I prefer to cook it in the asparagus steamer, served with melted butter and freshly squeezed lemon juice. 

At first sight of this book one can not help but feel as those it is a coffee table picture book and asparagus is the subject. Upon second glance, trying to bypass the mouthwatering photography, the delicious recipes are nestled on the opposite page. Throughout the 95 pages there are 4 chapters, Soup, Salads and Appetizers, Main Courses, Asparagus Sauces and Desserts. The step by step photographs on preparing, cooking, storing, and caramelizing asparagus is very helpful. 

Asparagus Ham Rolls with Gratin Tomatoes  (Serves 4) 

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1 lb (500g) white asparagus 

salt and sugar

1 lb (500g) green asparagus 

11 oz (300g) long slices of Serrano Ham

9 oz (250g) tomatoes

11 oz (300g) Gouda cheese, grated

1 small bunch of parsley 

Potatoes, freshly boiled in their skins, and green salad, to serve. 

1. Preheat the oven to 400ºF (200ºC). Peel the white asparagus, remove the tough ends, and put it in a little boiling water with half a teaspoon of salt and a pinch of sugar. Cook for 12 minutes.

2. Peel the lower third of the green asparagus and remove the tough ends. Put in a little boiling water with half a teaspoon of salt and a pinch of sugar and cook for 8 minutes, until just cooked.

3. Remove the asparagus from each pot using a skimmer and drain well, and keep warm.

4. Lay three or four spears - mix the colours - on a slice of ham, roll it up, then lay the rolls next to each other in a casserole dish.

5. Slice the tomatoes and lay then on top of the ham rolls. Then sprinkle the tomatoes with the grated cheese. 

6. Bake in the oven on the middle rack for 15 minutes, until the rolls start to brown. Sprinkle with chopped parsley and serve immediately. 

Boiled potatoes in their skins and a green salad are enough to go with this dish.

Enjoy! - JW 

A Tale of Two Fish

Lately I have been wanting to eating more fish. One night we had breaded Haddock with mushy peas and a butter leaf salad with my homemade salad dressing and croutons. Breading the fish was easy. I just rolled the fish in a mixture of bread crumbs and seasoning. Baked for the required time and done. Very easy and delicious. I have ate Haddock before and enjoyed it. And this time was enjoyable too.   

Fish dinner number two was Basa fish. I prepared it the same way as I did the Haddock only using different spices. Bread crumbs and Cajun seasoning were mixed together and then the Basa fish was rolled in that mixture. And again baked for the required time. I served it with steamed carrots and asparagus. I have never ate Basa fish before and it was great. No high fishy smell or taste. Tender and flaky. Pretty much melt in your mouth goodness.   

- JW

Cocktail and Wine Digest ~ Encyclopedia & Guide for Home & Bar

This pocket sized book was published in 1943 and was published every year after that until 1951. I believe this book to be the 1951 edition. At the time, Oscar Haimo was the President of the International Bar Manager's Association and decided to produce an easy guide for the home and bar. Adding wit, wisdom and mixed drinks to entertaining. Everything in moderation. Within the first few pages there is a black and white photo of Edward G. Robinson and Oscar Haimo at the Café Pierre. Robinson is sitting at the bar, while Oscar Haimo is behind the bar handing him a copy of his book. It is obvious that the book is *placed* between them. So kitschy. This book is filled with all sorts of cocktails and drinks to enhance your entertaining. Whether you are relaxing in the back garden, celebrating one of life's monumental moments, enjoying the holiday, hosting a dinner party, ringing in the New Year or cheering for your favourite sports team. There is a drink for almost every occasion. The World Cup starts tomorrow and what a great way to kick things off than with a cocktail. Taken form the book, I will share the recipe for the International Cocktail.

International Cocktail

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3/4 ounce Dry Vermouth

2 dashes Absinthe (substitute)

2 ounces Gin 

Stir well.  

Truly, this is the simplest of cocktails. Here are a few photos I took of the book.   

The basic guide is the quick guide. Find the drink, choose the correct glass, grab the ingredients and add ice.  

Cocktail making can be fun and mixers are important. This book is in compliments of Canada Dry Ginger Ale Inc. and suggests that Canada Dry Water and Ginger Ale best meet the requirements of good mixers.   

Hmmm... The Zodiac of Wines. A zodiac wheel that coincides with your astrological sign.  

 

This illustration made me laugh a bit. However, yes everything in moderation. 

And here are a two poems from the book by Oscar Haimo.

And let's not forget the Drink Mixer's Commandments. 

Remember: Measure, ice, fresh fruit juices never canned, powdered not confectioner's sugar, shake don't rock, stir don't shake, stirring equals clear drink, shaking equals cloudy drink, chill glasses, and don't let cocktails stand! 

Hope you all had a great weekend! - JW 

Duck Eggs

My experience with duck eggs was while I was in England enjoying a lovely country stroll we came across a house just off the main road which had a sign stating that they sold eggs. Unfortunately they were clear out. Further down the main road, still enjoying the English countryside, we came across another house, obviously a small contained country farm selling eggs. Making amends with the small barking dog approaching us. We noted that they sold duck eggs and decided to buy half a dozen for my father in-law. 

The duck eggs picture here I bought from Acme Meat Market. Never having eaten a duck egg before I was curious however apprehensive. Why? I do not know... perhaps it was just uncharted waters in my culinary sea. My husband has had a duck egg or two and was very motivated on deciding how to cook them.   

Everything about a duck egg is thicker. The shell, the yolk and the whites. We did our research and decided to steam them. Which, in our opinion is really is the best way. 

On medium heat add a bit of butter to the bottom of a pan. Let it melt. Crack the eggs, one by one, into the pan. Let them settle for a minute then slowly add some water. About 4 ounces, adding more if needed. Cover and steam until the yolks are semi soft or to your liking. Very simple.      

The following day I decided to make banana pancakes and used one of the two remaining duck eggs. They can be used just like regular chicken eggs in baking. 

Duck eggs are rich in protein. High in iron, zinc and vitamins A and B. An average duck egg  (70gm - 100gm) is 130 to 185 calories while the average chicken egg (about 100gm) is 149 calories. Duck eggs provide all of the essential amino acids one needs.

- JW