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garbonzo flour twigs,

Happy Thanksgiving to all my Canadian readers!

I am my Mother’s daughter; case in point, Mom was famous for bringing unusual food items into our home. Often we would stand around whatever ‘it’ was wondering what on earth we were expected to do with ‘it’, definitely not eat it! But yes, we were obliged to try it and sometimes it worked out very well (kiwi in the early 70’s (see notes) for example became a fast favourite and sometimes it did not. Lychee fruit for example, or what we sarcastically named “Eyeball Fruit” did not have a happy ending. Mom was pretty sure you could eat this raw, right out of the peel but we made her try it first anyway. She didn’t die immediately and wasn’t offended by it but my brother and I (under 10) were skeptical and hesitant to try it. We did eventually try it but it wasn’t a favourite — although we had some good giggles with the name, Eyeball Fruit.

JT and I were out grocery shopping and I came across Chickpea Flour Twigs and true to form, I grabbed a pack and tossed it into the cart. By now (almost 30 years) JT has learned not to question, just accept it — more often than not, it will become something tasty for him, anyway. Upon my return to the house I did a little investigating and discovered that this unusual treat is a snack food; to be honest, I wouldn’t know how to eat it…it’s so tiny and crumbly (if any of my readers know how to eat this, please let me know in the comments). But it reminded me of an elusive Greek dough called kataifi (shredded Phyllo dough which I haven’t been able to find) so I thought breading shrimp with it would work out well. Also I got a new social media client and they dropped off a bunch of their product so I decided to use coconut flour in the breading instead of all purpose flour. It worked out very well. It turns out that the Chickpea Flour Twigs are deep fried so they are quite rich and rolling the shrimp in them made a nice crunchy textured batter with a mild chickpea flavour.

Shrimp Bundled in Chickpea Flour Twigs

A Kitchen Inspirations Original Recipe.

Makes 8 shrimp bundles

Ingredients:

  • 1/2 cup coconut flour
  • 1 egg whisked with a splash of water
  • about 1/2 cup of chickpea flour twigs
  • 8 shrimp, tails off, cleaned
  • salt and pepper to taste

Directions:

  1. Pre heat an oven to 375°F and line a baking pan with a silicon mat.
  2. To three separate bowls, add the coconut flour, the egg whisked with water and the chickpea flour twigs.
  3. Lightly dredge the shrimp in the coconut flour and then soak in the egg wash, back to the coconut flour an again in the egg wash. Now roll lightly in the chickpea twigs. Lay onto the silicon mat. Repeat until the shrimp are all bundled nicely in the chickpea twigs.
  4. Bake for 10-12 minutes or until the twigs are even more golden and the shrimp is cooked through.
  5. Serve with a tamarind dipping sauce (I combined store bought tamarind sauce with rice vinegar, green onions and chopped cilantro).
A tasty treat for cocktails.

A tasty treat for cocktails. Who drank my cocktail?

 

Notes

  • I usually repeat the flour dredging and the egg wash because it makes a nice crispy batter, particularly when baking in the oven instead of frying.
  • Toronto in the 70’s (I can only attest to this point forward) was fairly mungie-cake; exotic meant spaghetti and meatballs for most. Chinese takeout was pretty much the only asian food out there, fortunately, we have evolved and we can source any ethnic food on any day of the week and it’s likely to be quite authentic.
  • To be entirely honest, I don’t think I’ll make these again, the nutritional content of the chickpea twigs is not in my healthy realm but it was a fun treat.

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Spring has been slowly emerging, taking its dear sweet time, but today, it’s finally going to be 17°C (62.6°F). Even on Tuesday, the sun was shining and it was actually warm enough to sit outside in the sun with a cup of hot coffee. We’re cautiously hopeful for spring, although there is still some ice in our backyard believe it or not. Stubborn ice that just won’t give up. One of our radio stations has a repeating ad that goes something like this: “April, you have just one job: melt the GD ice so spring can finally show up.” Seriously, just one job! Can it be THAT hard? Yes, we are frustrated! But at least it’s starting…

I’m beginning to think about summer foods, lighter fare and this is a quick and delicious recipe I came up with for lunch about a month ago; I think it may have even been snowing at the time (a month ago). The bright, fresh flavours contrasted against the peppery arugula will make a sensational meal on a super hot, humid day (soon, please be soon). Definitely making this lovely dish for the cottage, it’ll be perfect for eating on the dock, wearing shorts and a light T!

CevicheWW_2269

A delightful combination of shrimps and scallops cooked in lime juice

Shrimp and Scallop Ceviche

Makes 1 small serving (to make a meal of it, increase the weight of shrimp and scallop to 100 g in total).

Ingredients:

  • 30 g shrimp*, cubed rather small
  • 20 g scallop*, cubed rather small (similar size to shrimp)
  • 1 tbsp lime juice
  • 1/4 tsp non-calorie sweetener of your choice
  • 1 tbsp cilantro, minced
  • 1 green onion, minced
  • 1 stalk celery, cubed
  • 5 cm (2 inches) English cucumber, cubed
  • 1/4 apple (or Jicama)
  • 5 cm (2 inches) English cucumber, cubed
  • 100 g Arugula

Directions:

  1. Combine the lime juice and the non-calorie sweetener of your choice and mix well.
  2. Make sure you cube your seafood into equal sized cubes so that they ‘cook’ at the same rate. Combine the cubed shrimp, scallop, cilantro and green onion with lime dressing and toss well. Set aside in the refrigerator for 30 minutes to one hour.
  3. When the seafood has become opaque, add the celery, cucumber and apple and toss well. Serve over arugula or lettuce of choice
CevicheWW_2270

The apple adds the sweetness that the jicama would have.

*’cooking’ seafood in citrus does not kill off any parasites, so you should be very careful with the choice of seafood — it should be fresh, or boil in water until done and prepare the salad just prior to serving.

Ceviche Nut

Based on 1 small serving

CevicheWW

Based on 1 small serving.

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Today is my dear Mother’s birthday; were she alive, she would have been 78 years young!

Happy Birthday Mom, I miss you.

Happy Birthday Mom (21 in this photo), I miss you.

Several years ago we dined at Diego, a lovely Mexican restaurant in the MGM Hotel in Las Vegas and I had a wonderful Ceviche that I have not been able to forget. It was an unusual combination of coconut milk and lime juice that just hit my taste buds perfectly. I adore ceviche and order it whenever I see it on a good restaurant’s menu and have not had the pleasure of these flavours together in one since. So, I thought I’d take a stab at it and create an opportunity to use one of my pearls in the process! Clever, don’t you think?

I’ve made ceviche before, the non-cheater kind but I wanted to put this together quickly for an hors d’œuvres recently and I didn’t feel like waiting for the acid to ‘cook’ the shrimp so I came up with this ‘cheater’ version. You can make the ceviche the old fashioned way, but this really worked out well!

I would have liked to add cubed avocado to this dish but sadly forgot to put it on my shopping list! I’ll remember next time, this is a very quick and tasty recipe.

It’s also rather coincidental in this cyber world how we all post about similar things so I can’t go without mentioning my dear Australian Blogging friend Lorraine who just last week posted this gorgeous recipe about real ceviche. Great minds think alike…please don’t finish the last part of this saying, it kinda bursts my bubble!

CheaterCevicheSpoons_2007

It’s just as tasty and doesn’t take long to make.

Cheater Shrimp Ceviche

Makes ~200 mL Ceviche (slightly more than 3/4 cup), or 8 single serve Chinese Spoons

Ingredients:

  • 1 tbsp coconut milk powder
  • 1 tsp fresh ginger, grated finely
  • 1 tbsp rosa’s lime cordial
  • 2 tbsp lime juice
  • 80 g cooked cocktail shrimp, chopped
  • 3-4  slices of English Cucumber (0.5 cm or 1/4″ thick) cubed
  • 1 celery rib, cubed
  • 1/4 cup avocado, cubed
  • 1 tbsp cilantro, chopped
  • 1 tbsp green onion, chopped
  • 1 tsp smoked paprika pearls

Directions:

  1. Combine the coconut milk powder, finely grated ginger, lime cordial and lime juice in a measuring cup and blend until smooth with a stick blender.
  2. Combine the chopped shrimp, cubed English cucumber, avocado (if I had some) and celery with the cilantro and green onion, toss with the coconut milk dressing to coat evenly.
  3. Serve immediately garnished with the smoked paprika pearls.
CheaterCeviche_2004

A refreshing combination of flavours.

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October is slipping through our fingers very quickly. Socially, we are already booking into November which never ceases to amaze me. Blogs are filling the virtual world with comforting fall recipes, halloween decorations and stories. My dear friend Kelly (a fellow Canadian who recently moved to California , the delightful writer and creative genius of Inspired Edibles) made a comment on my last spooky story about a haunted house tour in London she participated in several years ago and that reminded me of my own haunting experience in the UK. So I would like to continue with the Spooky Story series on my humble blog (to be honest, I had no idea I had so many of them!) Please pardon the photos in this post of our trip to the UK, they were before digital cameras and I simply took an iPhone photo of them for this post!

It was about 4 years into our marriage and JT and I were vacationing in the UK; we rented a car and drove from  town to town from the south-west to the south-east culminating our adventure in London for a few days (as a side note: we saw the Queen Mother speed along in her Rolls Royce while we were walking to Buckingham Palace). We specifically chose to stay in old mansions and guest houses on this trip, it was not only budget friendly but it also was much more fun than the large international hotels.

BiburyCourtHotel_c1990_1145

Bibury Court Hotel

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This was high fashion in 1990! Well, at least my hair was high.

One such town was Bibury which is a quaint little picturesque town in the heart of the Cotswolds. We stayed at a very large, very old manor house Bibury Court Hotel, incidentally the same manor house that JT and his dear Mom stayed in several years earlier. “The hotel is found on the edge of the famous village of Bibury, once described by William Morris as ‘the most beautiful village in England” taken verbatim from their website!

On these holidays, one of the things JT really loves to do is visit old castles and there were plenty of them in England; of course his favourite part of the castle was always the dungeon! As you can well imagine, my young self was not thrilled at such prospects, but as a good young wife, I accompanied him through many a dungeon throughout England and each one gave me the willies — some worse than others.

After our visit to Warwick Castle, I was particularly spooked. Not sure why, but as soon as I entered the very ghoulish dungeon I had an uneasy feeling and some very cold air wafted over me (of course, dungeons are cold and damp so that wasn’t entirely unusual).  The uneasy feeling was so overwhelming that I was unable to spend more than a second in the dungeon and we had to cut our time short. We retreated to our lovely manor house on the edge of town.

WarwickCastleDungeon_1150

This was the creepiest room by far in the dungeon.

We rented a lovely room which was pleasantly decorated and reasonably spacious for the time. But the view was something to be desired, particularly by someone who was recently spooked by dungeon spirits; our room over looked the grave yard (cue scary music). JT was nice enough to see if there was another room facing a different direction but sadly they were fully booked so we were stuck. I said it didn’t bother me, but you know it did.

We had a lovely dinner in the converted restaurant coach house and an after dinner drink in the quaint little bar tucked in beneath the grand old staircase in the manor house. And then it was time to retire. I tried not to think of the old cemetery, but it weighed heavily on my mind.

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That was the window that the wind and ghosts were pouring in from. The grave yard was directly outside.

Eventually, I drifted off to sleep but it wasn’t a restful sleep. As I lay curled up on the comfy bed, snuggled under the generous duvet, the large windows facing the grave yard at the foot of the bed flung themselves open and the curtains wafted menacingly in the cold fall winds sending a chill throughout the room. But it wasn’t just wind blowing in; there were ghosts…lots of them. Apparently that is the moment I jumped out of bed and screamed to shut the windows. Of course, the windows were not open and nor were there cold winds nor ghosts blowing in. Occasionally, when I am stressed I talk in my sleep and the only way to console me is to agree and remedy, however ridiculous it may be. JT learned this lesson with the bed spiders (sorry Chgo John, that’s a whole other story). So JT simply got up and pretended to whisk out the ghosts,  close the windows and lock them down tight, explaining what he was doing along the way.  That seemed to be good enough for  me and I was able to continue my sleep with the consolation that the grave yard and ghosts were on the other side of the locked windows. The next morning, JT took quite the delight in telling me the story but I had no recollection!

I’m sure it was the heavy, meat laden meal I had that night which no doubt contributed to my restless night; had I chosen something lighter, such as vegetarian Paella, I may not have had such vivid dreams of ghosts and grave yards!

I have documented several paella recipes on my blog (please see here, and here)

VegPaella_0971

A traditional Paella Pan is essential to make this authentic dish

Seafood Paella with Salmon Chorizo

Original recipe from Matiz La Bomba Paella Rice on back of bag. This particular bag of rice was a beautiful gift from our biscotti neighbour, wasn’t that thoughtful? This was only the second time I made this dish the authentic way on top of the stove. Nothing was even remotely over cooked!

Serves 4-6

Ingredients:

  • 1/2 c dry white wine
  • 1 tsp saffron
  • approximately 650 g of seafood, I used Shrimp, Bay Scallops, Salmon and Cod
  • 1 Salmon Chorizo (for recipe, please click here)
  • 4 cups vegetable or fish broth, warmed
  • 1/2 vidalia onion, chopped
  • 1 red pepper, chopped
  • 1 cup diced tomatoes (I used unsalted)
  • 3 large cloves garlic, minced finely
  • 1/4 c green peas
  • 1/4 c sweet corn
  • 3/4 cup of La Bomba Pealla Rice
  • 2 tbsp EVOO

Directions:

  1. About 1 hour to 1 day prior tocooking the Paella, add the saffron to the white wine and refrigerate.
  2. In a Paella Pan, on medium heat, add 2 tbsp EVOO and sweat the onions until translucent, about 5 minutes.
  3. Add the chopped red pepper and cook for 3-4 minutes. Add the garlic, diced tomatoes  and white wine saffron mix and simmer for another 5 minutes. This is the Sofrito.
  4. Add La Bomba rice and stir until the rice is thoroughly covered with the Sofrito.
  5. Slowly add the broth to the paella, moving the rice around gently until it is evenly distributed throughout the pan. The instructions indicate not to stir the rice after this point.
  6. After about 10 minutes of simmering, add your selection of seafood into the mixture, evenly distributing and gently burying it within the rice. After 15 minutes, add the peas and corn and cook for another 10 minutes.
  7. Once the broth has been completely absorbed, remove from heat and cover with a lid or aluminum foil and allow to sit for 10 minutes.
  8. Serve in the Paella pan garnished with lemon and lime wedges (which I forgot!).
VegPaella_0975

The rice is short grain and soaks up the vegetable stock like a risotto rice would, making a deliciously creamy dish;jl

VegPaella_0974

Our neighbours were kind enough to bring us back authentic Paella rice called La Bomba.

VegPaella_0973

I even used Saffron from Morocco! The dish was perfect in every way.

I thought you might enjoy some photos from the Thanksgiving weekend in Muskoka:

FallColoursMuskoka_1094

Unfortunately, the colours were just past their prime.

FallColoursMuskoka_1097

Some of the golden colours were still quite beautiful.

FallColoursMuskoka_1103

The scenery made for a beautiful drive.

FallColoursMuskoka_1094

A few leaves still hanging on for dear life!

SunriseMuskoka_1088

Sunrise from the boat house at my brother’s place

SunSetMuskoka_1091

The setting sun still produces an incredible effect in the sky.

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I totally agree.

I totally agree. And by ‘right’ I’m sure Ms. Midler is referring to pointy stiletto’s wouldn’t you say? (Charlie, Kristy, Liz and Lorraine?)

Speaking of shoes, my dear friend Monica was recently at Fallsview Casino and spotted this store that specializes in life-sized chocolate shoes. It’s like I’ve died and gone to heaven!

Chocolate Shoes...could life get any better?

Chocolate Shoes…could life get any better?

And coincidentally, we had Rae and Monica over for dinner and I always like to make something special when we have company so when I saw the recipe on Bam’s kitchen, I knew I HAD to try it. Bam made the entire recipe gluten free, sugar free, dairy free and egg free, but I didn’t have those restrictions so I improvised.

The flavours are subtle cajun and although you can add as much heat as you wish, I used fresh jalopeño chilies with the veins and seeds cut out to reduce the heat. The grilled pineapple adds a wonderful sweetness and the grilled jalopeño cornbread is a lovely base for the dish adding subtle smokiness from the grilling. I used an old favourite recipe for the cornbread, Fred’s Not Here Jalopeño Cornbread it packs a lot of flavour and the recipe can be halved easily — I didn’t do that because I wanted the extra. Also, for the night of the dinner party, I served 10cm (4 in) round cakes, but the muffin size is a much better proportion (hence my presentation in this post). Thank you Bam for the inspiration.

Cajun Grilled Shrimp with Grilled Pineapple and Mango Salsa on Grilled Jalopeño Cornbread

Serves 4

The flavours were complex but also worked very well together.

The fresh flavours worked very well together.

Fred’s Not Here Jalopeño Cornbread

Makes 12 regular muffin-sized cornbreads or four 10cm cakes plus 6 regular muffin-sized cornbreads

Ingredients:

  • 1 1/4 medium ground corn meal
  • 1 1/4 all purpose flour (I’m going to try using quinoa flour next time)
  • 1/2 cup granulated sugar
  • 1 1/4 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 1/2 cups milk
  • 1/4 cup vegetable oil
  • 1/2 red and 1/2 green finely diced jalopeños (if you like things spicy, add cayenne to your taste).
  • 1/2 cup finely chopped green onions
  • 1 1/2 cups shredded sharp cheddar cheese

Directions:

  1. Pre-heat oven to 400°F. Spray non-stick cooking spray generously into each muffin cavity.
  2. Sift cornmeal, flour, sugar, baking powder and salt in a bowl.
  3. Blend eggs, milk and oil in another bowl.
  4. Stir wet ingredients into dry.
  5. Fold in the shredded cheese, jalopeño and onion.
  6. Spoon to fill muffin cavity and bake for 25 minutes or until firm and golden.

Grilled Pineapple and Mango Salsa

Makes about 1 1/2 cups of salsa

Ingredients:

  • 3 thick slices of pineapple
  • 1 good size Mango
  • 1 scallion, finely chopped
  • 1/2 red and 1/2 green finely diced jalopeños
  • zest of one lime
  • juice of one lime
  • 1/4 cup finely chopped cilantro

Directions:

  1. Dry off the pineapple and grill the pineapple until you get some good grill marks (takes about 10-15 minutes per side). Set aside to cool
  2. Dice the mango into 1 cm or 1/4 inch dice. Add the finely chopped red and green jalopeños, scallion, lime zest and lime juice. When the pineapple has cooled, dice it in a similar size to the pineapple, mix into the mango.
  3. Add the chopped cilantro just prior to serving. Serve cold.

Cajun Grilled Shrimp

Serves 4

Ingredients:

  • 1/4 cup lime juice
  • 3 tbsp EVOO
  • 2 tbsp honey
  • pinch of salt
  • dash of cumin
  • dash of corriandre
  • 1 clove garlic, finely chopped
  • pinch of cayenne
  • 16 large shrimps

Directions:

  1. Clean shrimp and remove the shell, leaving the tail intact.
  2. Mix all the ingredients together and pour over the shrimp, marinate for about 1-4 hours (marinating too long will cause the acid of the lime juice to ‘cook’ the shrimp).
  3. Heat the grill to smoking hot! Grill the shrimp until no longer opaque. Keep warm.

Assembly:

  1. Cut the crown off the cornbread muffins so that both top and bottom are flat. Brush both sides lightly with softened butter.
  2. Grill corn bread muffins on both sides so good grill marks are achieved and it heats the cornbread through. Place one cornbread round on the centre of each plate. Add the chopped cilantro to the salsa and pile it on top of the cornbread, don’t worry if some fall to the side, it actually looks better that way.
  3. Mound the shrimp on top of the salsa and garnish with a little coriander leaf.

Notes:

  • Cornbread may be made in advance and stored in an airtight container.
  • Freeze left over cornbread for another occasion.
  • The salsa is fantastic on burgers, so save some for another time.
  • The cornbread tops can be saved in the freezer for another recipe, like stuffing!
This one had too much coriander garnish

This one had too much coriander garnish and not enough salsa on the plate

Actual Photo from the dinner party; bad lightling and perhaps a glass or two of wine made it blurry. That's my excuse and I'm sticking to it.

Actual Photo from the dinner party; bad lighting and perhaps a glass or two of wine made it blurry. That’s my excuse and I’m sticking to it.

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Did I mention that I prepare my posts well in advance? Here’s proof!

I know I’m a (lot) late for St. Patrick’s Day, but perhaps you will bookmark it for next year or any time. The Friday before St. Patrick’s Day I saw a lovely post for Beef and Guinness Pie at my friend Karen’s Back Road Journal and even though I can’t tell you how tempting it was, I had to resist making it as we’d already had beef a few times that week and I usually like to keep it to once per week, maximum three times per month. So when she suggested we pop over to Colin Bofin’s blog, an actual Irish dude in Ireland, I was all over it! Colin prepares a Guinness Stew that has the most irresistible dumplings and I’m certain that his home has incredible aromas when he prepares this dish. Still having had too much beef that week, I started to wonder through Conor’s blog and I came across a lovely Irish Seafood Chowder and Scones. I couldn’t help but think that I had found my St. Patrick’s Day recipe. Thanks Conor, I’ll be stopping by your blog for inspiration again.

Colin made his own prawn stock from scratch (actually, they look more like our langoustines) but I remembered I had a bag of lobster carcass in my freezer and I knew I had the ingredients for my stock. At the time, we were still off eating fresh salmon because I wasn’t sure what the influenza implications were, so I used a tin of salmon instead. I also omitted the potato and cut down the carrot just because I’m still trying to reduce my carbs. The broth is a luxurious, creamy, velvety broth with much resemblance to the Provençal Fish Soup I made in October 2011; I cannot resist adding tomatoes and saffron to fish soup, it’s such a compelling flavour combination for my taste.

Irish Inspired Fish Chowder_4313

Don’t be fooled, there is an incredible amount of flavour in the carcass of a lobster, even if someone already ate all the good bits!

Irish Inspired Fish Chowder_4307

An incredible smooth, creamy fish velouté

Irish Inspired Fish Chowder_4308

A few chunks of seafood added to the centre spices up the soup and adds an incredible texture and flavour; the Shrimp was so sweet.

“Irish” Fish Chowder

Makes ~1.5 litres of stock

Ingredients:

  • ~542 g lobster carcass (or you can use the actual beast with the meat). Use only larger bits of shell (the smaller one’s may jam up your blender) or wrap the entire carcass in cheese cloth to contain
  • 260 g celeriac, chopped finely
  • 250 g onion, chopped finely
  • 160 g carrot, grated
  • 2 bay leaves
  • 4 cloves of garlic, smashed
  • 1 tomato
  • 200 g skinless, boneless canned salmon (or use fresh)
  • 1/2 cup white wine
  • 1 tsp saffron
  • 2 L water
  • sea salt to taste
  • 1-2 tbsp canola oil
  • 50 g per serving mixed seafood, such as shrimp, calamari, crab, whitefish, mussels and such

Directions:

  1. Soak the saffron in 1/2 cup of white wine. Set aside.
  2. Heat the canola oil in a large stock pot. Sauté the onions, garlic, carrot and celery root. Turn the heat down.
  3. Add the lobster carcass, bay leaves, salmon and saffron wine and stir well.
  4. Drain the oil or water off the salmon and add it to the pot.
  5. Cover with 2 L of fresh cold water and turn the heat up.
  6. Gently simmer for about 1 hour or until vegetables are soft and the broth is fragrant with the ingredients.
  7. Strain the liquid into a large bowl with high sides.
  8. Remove all the bits of shell from the strained vegetables. Return the vegetables to the broth and blend until smooth and creamy with a good heavy duty immersion blender. Strain through a fine sieve, reserving the pulp. Add cup of the strained soup to the pulp and blend again with the immersion blender, you will be surprised how much more of this pulp can be blended down fine enough to be pushed through the sieve. Press through the fine sieve again into the reserved strained soup. Return this liquid to the soup pot and begin to boil it down to reduce to about 1.5 L. What you want to end up with is a thick, flavourful chowder.
  9. When you have the consistency you want, add the mixed seafood (about 50 g per person) and cook through. Ladle the hot chowder into lovely rimmed bowls and pile 50 g of mixed seafood into the centre of each bowl, serve with warm oat scones and butter (pop over to Colin’s blog for the scone recipe).
Irish Oat Scones_4312

The oat scones were wonderful with a small pat of butter oozily melting into them.

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The oat scones had more texture than a regular scone and was perfect for dipping into the soup.

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The Eastern Seaboard got dumped on again by Nimo and Toronto wasn’t spared this time. A total of 30cm (12inches) covered the city over 28 hours! Could have been worse. Here are a few shots for your enjoyment. Hope you were spared the carnage!

The view from the office

The view from the office

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View of the backyard, the morning after


My dear friend Norma (at Garden to Wok) reminded me of a recipe I wanted to try. Norma posted Egg Foo Yung in April last year and I was so struck by it that I made it shortly after, with much success! Norma kindly suggested that next time I try it in the ebelskiver pan that Barb posted about. As you know, this Christmas Santa Barb generously bought me very own Ebelskiver pan and even though I’ve been giving it (and my arms, since it is cast iron) a good workout, I decided it was time to expand the horizons of the humble Ebelskiver pan. Last week, I needed dinner and thought, what an opportunity! So, I pulled out the pan and made Eggelskiver.

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Very nicely shaped Eggs in this delightfully light broth

I followed the original recipe exactly, with the exception of the cooking time, since these were a bit thicker, they needed a little oven time (350°F) for about 12 minutes until the egg and seafood are cooked through. Because the round part is at the bottom, they get a gorgeous golden colour without having to flip so don’t bother! I put a few chili flakes onto the soup as garnish.

IMG_3985_BLOG

This casualty was just as tasty as it’s perfect cousins. I thought it was a good opportunity to show the texture. Sweet shrimp and scallops really rounded out the dish (no pun intended; OK, the pun was intended).

I will definitely make this again, thanks Norma for the suggestion, I almost like these better than the original!

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I like the size of these balls, you could have one or all four.

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