Posts tagged food

Fox Update: Seven Minutes Too Late!

Darn!!  The Masked Marauder got the hot dog with the fourth dose of Ivermectin.  Note the times: raccoon at 9:00, fox at 9:07.  We’ll put another dose out tonight in hopes the raccoon won’t come early.  On the positive side, I do think the fox is starting to look better!

Advertisements

Comments (1) »

What to do with Overripe Cucumbers

IMG_5853

So you come home from a few days away and find these waiting in your cucumber patch. Should you throw them on the compost pile or is there something you can do with them?  My Danish friend Lisbeth shared this recipe with me a few years ago and I now share my overripe cucumbers with her so we can both make up a batch of delicious pickles.  First you peel and split the cucumbers lengthwise then scoop out the seeds.  I call this the “dugout canoe step.”

IMG_5854

You then put them in a non-reactive pan, salting each layer generously, and let them sit for 24 hours.  After 24 hours they have generated a lot of moisture.  Rinse each one off with fresh water and let them drain (or pat them dry).

IMG_5859

Next mix up a simple sweet and sour pickling liquid of equal parts sugar and white vinegar and add pickling spice.  For these (about 3 pounds) I used 3 C. sugar to 3 C. vinegar and a tbsp. of pickling spice.  Bring the pickling liquid to a boil and slip in as many pieces as will fit loosely.  When the liquid returns to the boil, remove the pieces and pack them loosely in sterilized jars.

IMG_5863

When all the pieces are in the jars, fill the jars with the remaining pickling liquid and add a sprig of fresh dill to each jar.  How you seal the jars depends on how you plan to keep them.  They keep forever in the refrigerator or you can put them through the canning procedure to seal them for storage at room temperature.

IMG_5864

Five to ten minutes in a boiling water bath ensures a good seal.  If you like a bit of “zing” in your pickles you can add a few more red pepper flakes to the pickling liquid.  The Danes add peeled baby onions to the mix.  After two weeks they are ready to eat.  Pull out a “canoe” and slice it as you wish.  The flavor is like a softer watermelon pickle.  Yum!

IMG_5865

Leave a comment »

Patriotic Pie

IMG_5543

The crust is a little tweaked but this was fun to make.  I made up some strawberry- rhubarb and some blueberry pie filling, fashioned a little tin foil strip to dam off the field for the stars, filled the bottom (removed the dam) and then placed the stars and stripes.

Comments (3) »

What’s For Dinner? [Beef Curry]

It looks a little messy but tasts terrific.

It looks a little messy but tastes terrific.

After a week on Grand Manan and a week of seafood, we were ready for steak.  We grilled a London broil and ate half, but what to do with the rest?  I decided to make my version of curry, quick and easy, but I believe  it retains an air of authenticity in part due to my use of coconut milk as the liquid.  First saute onions in oil (the Indians use ghee but I use olive oil) then add minced garlic, the sliced leftover meat (beef, chicken, lamb…) and pieces of apple.

The basic ingredients, beef, apple, onion, garlic and spices.

The basic ingredients, beef, apple, onion, garlic and spices.

When these ingredients have been sautéed for about five minutes, add the curry powder.  I like to use a combination of sweet and hot curry powders from Penzey’s  but any good quality curry powder will do.  Add it to your taste.  I use one teaspoon hot and two teaspoons sweet which gives it a bit of a bite but doesn’t make your eyes water.  The powder is mixed with the sautéed apple, meat, onions and garlic and toasted in the pan for about a minute.  Turn the heat to low and then add a can of coconut milk.  I find it in the International section of the grocery store and buy the “lite” version to avoid extra calories.

The spices have been added and toasted, it's now time for the coconut milk.

The spices have been added and toasted, it’s now time for the coconut milk.

Let this combination simmer while you boil some rice (basmati is traditional) and assemble the side dishes.  I use my homemade peach chutney, toasted coconut flakes, chopped pistachios and papadums which are also found in the International section of the grocery.  These are a type of bread that comes in flat rounds.  You brush them lightly with oil and microwave them for 45 seconds.  The coconut and pistachios can be made up ahead of time and kept in the refrigerator.  I made a version of Caprese salad to go with everything (talk about culture confusion, but I’m an American.  It’s allowed!)  As a final touch, I sprinkle a dusting of cinnamon over the top.

Clockwise, from my plate: papadum, salad, chutney, toasted coconut, chopped pistachios, curry and rice.

Clockwise, from my plate: papadum, salad, chutney, toasted coconut, chopped pistachios, curry and rice.

Leave a comment »

%d bloggers like this: