I am already getting sick of meat, and if I'm ever going to eat another piece of lamb, I'm going to evolve into a furball and say "Baaaaaaaa". My hair is already beginning to look like locks of wool. Well, at least the sheep is cuter than the pig... fluffier too. I can be a walking exaggeration, i know.
Metamorphosing into a domestic diva can be very daunting, I should sign an affidavit and change my legal name to "Nigella". Did I sign up for this? The officiant did not explain in details, and there's no mention of the clause that contain the words "upholding the standards and expectations". I'm just feeding words to the blog and I'm wide awake with "Reality Check" written all over me... there's no getting away with this and that's a fact etched in the hardest mineral compound, geologically speaking.
Domestic divas are scientists in their own rights. You are supposed to unearth (archeology) forgotten remains in the fridge and concoct (chemistry) something edible out of them. You should also be skilled in experimentation and establish a theory, whether the outcome is succesful in the lab test (dinner table) or not.
This is a short journal of my edible experiment using available resources within the perimeter of my test area.
Baked Wild Salmon with Mushrooms and Dill
4 portions wild salmon fillets
1 tbsp. lemon juice
garlic powder
dried dill herb
salt and pepper
1 onion, chopped
2 cups mushrooms, sliced into quarters
2 tomatoes, diced
Mary's oil blend / oil
- On a plate, lay salmon fillets and evenly pour the lemon juice, turn once for an even coating. Sprinkle salt, pepper, garlic powder and dill herb on both sides of the fillets. Best to leave it for 30 mins. to marinate.
2. Pre-heat oven to 400F.
3. On a glass bake ware, layer the mushrooms and half of the chopped onions at the bottom.
4. Carefully position the salmon fillets on top and blanket it with the chopped tomatoes and remaining onions. Drizzle some oil all over the surface to wrap it up.
5. Cover bake ware with aluminum foil and bake for 25 mins. If you can flake it with a fork, it is ready to be served. Don't overcook to retain the succulent texture of the meat.
Bon Appetit!
I am never going to boil my corn, ever again.
I never thought of cooking corn inside an oven because I'm used to eating it boiled or grilled. The latter is my least favorite because the corn tends to dry and burn, although I like the smoky flavor. Baked corn on a cob is sweet, juicy, and tender… and it doesn’t drip! I think boiling somehow washes away some of the sugars (high fructose?!!) because I find baked corn more intense and flavorful. Maybe that's why some people add sugar and salt in the water to make it more appealing to the taste buds. Baking is also easier and less hassle to cook (read: boiling a pot of water and splatters), just shove it inside and go to the spa.
Baked Corn on a Cob
2 ears of sweet corn with husks or as much as your oven can accommodate with spaces
- Pre-heat oven to 350F.
- Wash corn to clean and wet the husks.
- Put corn on the oven rack. Be careful and don't let loose husks touch the oven's heating rod.
- Bake for 30 minutes.
- Peel off husks by twisting it off the cob.
Next time I’m going to try cooking it in aluminum foil with salt and butter. Although cooking in foil is not a healthy practice, but once in a while doesn't hurt.
I'm not a very big fan of Strawberries compared to my sisters. I like super sweet Cherries more, and it saddens me that it's hard to find the organic version since it is loaded with pesticide. It's the season because a huge bulk of those Strawberry-filled shiny plastic packs will greet you when you enter the grocery store. We purchased the organic ones because they were on sale, but the Cherries and Grapes were going and the Strawberries were still sitting untouched and slowly deteriorating inside the fridge. So, what better way of consuming them by turning them into jellies! In came the magician and savior of endangered food... yours truly. My hubby and I are fond of jams or fruit spreads (before I wasn't) on top of melted cheese on a bagel, pbjs, or to jazz up the plain, balkan yogurt. It is also healthier than buying mainstream jams, since they just full of high-fructose corn syrup and fillers.
I was hesitant because it will be my first time, and achieving the right consistency is tricky. I also don't want to make a huge batch equal to a year's supply, thus going through all the necessary sterilization and wax sealing to avoid molds. With my hubby's horsepower appetite, now you see it, now you don't. Just be prepared for the sticky mess that awaits your kitchen and your outfit.
Organic Strawberry Jam
2 cups Strawberries, washed and hulled
1 1/2 cups raw, unrefined sugar (or 2 cups if you don't want to use maple syrup)
1/2 cup medium maple syrup
2 tbsp. lemon juice
1 frozen plate (place plate inside freezer)
sterilized metal lid jars (since this is not a huge batch and expected to finish fast, I just soak the jars in boiling water for 30 mins., otherwise you have to follow the sterilization process.)
- Process Strawberries in the food processor to get the exact 2 cups measurement.
- In a pan or casserole pot, mix all the ingredients and stir over low heat until sugar is dissolved.
- Turn up heat to high to achieve a rolling boil, keep stirring. Skim off the foam that forms on the surface.
4. Boil for around 13 mins. and check consistency. Other recipes suggest to reach a boiling point of 105C, but I reached the preferred consistency after 13 mins. at about 90-95C. To test, place 1 tsp. of the liquid on the frozen plate and put it back in the freezer. Check it after a minute or two by running your finger through the jam across the plate. If the liquid appeared like jelly or intact, it is ready to be bottled.5. Retrieve the sterilized jar, remove excess water and pour in the hot jam. Leave 1/4 to 1/2 head space and close tightly. Turn the bottle upside down for around 5 mins. to create a vacuum seal. If you are using a pop-up lid, the raised center will be sucked in. It is important to keep the jars hot to prevent the glass from shattering due to high temperatures when you pour in the hot liquid.
6. Let it cool at room temperature then refrigerate.
Watch out for fruits or berries on season sale to make your jam. You can freeze them and cook them later to retain freshness.
Have a wonderful breakfast the next day.
It was a sweltering hot and humid Sunday, and we spent it lying down on a woven mat by the river bank, staring at the bright green maple leaves scattered all over the light blue sky. The bird fluttering from branch to branch looked like a black canvass with predominant bright red smear, and other array of colors. Surprisingly, it got a weird chirp... somewhat bigger than its size. My poetic thoughts are intermittently disrupted by different species of bugs, insects and spiderman-like caterpillars attempting to get a piece of me! Hubby is SPECIFICALLY bothered by the caterpillars with a special interest inside his Cayman Crocs. He got his own way of dealing with them, and it was merciless and cruel. The rest of insectopia are free to roam, get lost, and get caught between the wire mesh of his body hairs. A group of baby geese and their sitters passed by and cautiously nipped off the grass inches away from me. They were so cute, I could crush them.
Afterwards, we decided to go biking to our favorite Kitchissippi trail route to stretch some muscles and shrug off the lazy bug. Biking is always a wonderful experience especially beside the riverbanks where the breeze is extra cool and crisp. Added bonus if you have suspensions or fork shocks... and gear shifts for those uphill climbs.
Coming home from a long, humid day almost feels like swimming under the sun all day - minus the vegetable extremities. You just feel too tired to make dinner, but at the same time don't wanna settle for some crap. So, here are some kitchen quickies I was able to come up with...
Asian-style Pantacce with Asparagus
225 grams Pantacce or any kind of pasta
bunch of Asparagus spears, cut 1 inch long
3-4 tbsp. soy sauce
1 tbsp. fish sauce aka patis
garlic
onion
oil
dash of salt
- Cook the pasta according to package instructions.
- Sauté garlic and onion and add the Asparagus, season it with a dash of salt and sauté for around 3-4 mins. depending on the thickness of the stalks.
4. Add in the cooked pasta and season with soy sauce and fish sauce. You can add more of these depending on how salty you like it to be.
5. Mix to coat the pasta evenly. You can transfer it to a deep bowl to toss it well.
Garlicky Buttered Wild Salmon
Please read my seafood alert post
4 portions boned wild Salmon fillets
ghee or clarified butter (very healthy and doesn't burn)
1 tbsp. lemon juice
garlic
onion
salt and pepper
- Lay the fillets flat on a plate, pour lemon juice and season both sides with salt and pepper.
- Sauté garlic and onion in butterfat and place the fillets on top of it.
3. Cook the salmon around 2 1/2 mins. on both sides. The opacity of the pink color should turn solid when cooked. Do not overcook to retain moisture.
The lemon juice removes the fishy taste and smell, and also adds some zest. Fishy or frying oil smell can be cleared up by lighting a beeswax candle, it helps purify the air and leaves a sweet, honey scent.
The spearheads are making their presence felt this spring. Wonderful bunch of lavender and forest green colored stalks, cooling their tips in a calm inch of crisp water. I go for the thin spears because I just felt like they are fresher, crispier and spent a short while growing on the earth, thus more unspoiled and pure... or that's just me. Asparagus are the best, sweetest, prime quality at the beginning of spring - the first offerings of the season. I've read that it is best to treat them like a bunch of flowers, and prop them up in a vase filled with fresh water to prolong shelf life. Best cooked within 2 days of purchase.
Asparagus got lots of little nooks and crannies for germs and bacteria to dwell and spend their hey days. As a self-confessed germophobe, I would usually wash them first and spray a generous
amount of Hydrogen Peroxide (H2O2) to annihilate any unwanted living organisms. Then for the best part, I take a moment and enjoy the zen-like sounds of the gazillion fizzles that translates to the extinction of those poor, unfortunate souls. I leave it at that for a while and repeat the process again to make sure none of them bastards survive, and I end it with a thorough wash. Speaking of H2O2, I will leak you The Amazing Secrets That THEY Don't Want You To Know!
I always use Asparagus in pasta or soups; below is a quick, no-hassle compliment to any dish.
Roasted Asparagus
Asparagus spears, washed and cleaned
oil
salt and pepper
- Pre-heat oven to 400F.
- On an oven tray, spread the Asparagus and brush it with oil.
- Season with salt and pepper.
- Bake for 8-12 mins. depending on the thickness of your spears
In a given week or month, I always look forward to the canned seafood day. Not only does it route me to a transpacific trance (no pun intended) to my beloved tropical islands, but also break the monotony of the North American meat diet, ugh, watch those arteries. Growing up in one of the 7,107 islands mean lots, tons, heaps, loads and oodles of fresh seafood daily! Not to mention our youthful appearance, thank you.
My hubby and I would usually enjoy a spectrum of exotic flavors with this fine, global selection perfectly paired with steamy garlic fried rice. Our usual favorites include:
Icelandic Cod Liver in own oil (The ultimate! Tastes luxurious, very smooth and rich.)
Octopus in pickled sauce from Spain
Stuffed Squid in ink sauce from Spain
Fillets of Anchovies in Extra Virgin Olive Oil from Argentina
Below is the Consumer Guide to Mercury in Fish from the NRDC:
| LEAST MERCURY | MODERATE MERCURY | HIGH MERCURY | HIGHEST MERCURY |
| Enjoy these fish: | Eat 6 servings or less per month: | Eat 3 servings or less per month: | Avoid eating: |
| Anchovies | Bass (Striped, Black) | Bluefish | Mackerel (King) |
| * Fish in Trouble! These fish are perilously low in numbers or are caught using environmentally destructive methods. ** Farmed Salmon may contain PCB's, chemicals with serious long-term health effects. | |||
It's getting harder to live a healthy life in this current world with all these restrictions, I wonder how the babies nowadays will cope up in the toxic, dog-eat-dog understatement future. They always say "it's always never too late", but why do we have to wait this long to undo the damage that can't be undone. Poor cuties.
