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   

Tomato Soup

This tomato soup recipe was given to me by one of my in-laws. And since it was given under special favour and is regarded as a top secret recipe I may not be able to share the recipe with you. Although I did make some modifications therefore I am able to share my version. I guess that would make my version the not so top secret tomato soup recipe. Lots of cookbooks have soup recipes and the internet is full of them. So finding a comparable tomato soup recipe is easy however will it taste as good. I am sure my husband's uncle would beg to differ. After a week of damp and cold weather this truly hit the spot!  

Melt 1 ounce of butter in a pan. Add 2 large chopped onions and 3 cloves of crushed garlic. Cook without browning for 10 minutes. Stir in 1 ounce of flour and cook for another minute. 

Stir in 2 pounds of skinned and chopped tomatoes. I used 2 x 796 ml (28 fl oz) tins of tomatoes, one whole and the other diced. 

Add 1 pint of chicken stock or vegetable stock. Chicken stock was all I had on hand.  

Add sprigs of rosemary and thyme. Two of each preferably. Bring to a boil. Reduce heat. Cover and simmer for 30 minutes or until the tomatoes are very tender. 

Once the tomatoes were tender I removed the pan from the heat and took a hand held blender and smoothed everything together. You may also use a blender.  

Soup is ready! I am sure my in-laws would relish the fact that I shared this with you.  

Have a good weekend everyone! - JW 

Scottish Tartans Preserve

If you are mad about plaid than this should put a smile upon your face at the breakfast table. Another Winners find. These jams are absolutely delicious and not overly sweet. They are made in York, England and give a brief tartan history about the clans tartan that graces the label. The thick Rhubarb and Ginger preserve is wonderful! I highly reccommend that one. I have not tried the Raspberry preserve. Although a round of scones would do that one very nicely.   

Hope you all had a great weekend. - JW 

Canadian Woman's Cookbook

This cookbook has found a place on the shelf. Published in 1930 this is one of the few "Canadian" cookbooks I have. I put this cookbook up there with the Mrs. Beeton's cookbooks and household management books. The list of illustrations run longer than the Table of Contents and the index reads like a short novel. The 815 pages provide all the kitchen know how and those glorious classic recipes to set any home chef on the right culinary track. This is such a classic vintage cookbook which gives one some insight into the culinary delights and expectations at the time. Have you ever heard of a Frozen Cheese Salad?       

The coloured plates are highly emphasized to bring ones culinary palate into a technicolour knockout. 

There are 27 sculpted indentations marks making it easy to find the section that you are looking for. Under Facts there is a chart of the vitamin content of important foods, a list of  the number of calories in the usual serving and the prepared lists of menu making.  

There are few colour plates and more black and white plates demonstrating the how to's and the fruits of one's recipe labours. 

Over colourized photos are eye catching however sometimes do not make it anymore appetizing. Culinary art at best.   


Have a good weekend everyone! - JW