At the initiative of PEI Tourism, the government of the Provice PEI decided early into the pandemic that as people drove over from the mainland and exited the Confederation bridge in Borden, they would be given a bag of PEI goodies as a welcome gesture. Thousands of bags were assembled and everything was top quality products. Whoever came up with the scheme really thought about how to do this and put their best foot forward. In the bag which looks like a bag of russet potatoes, hey PEI is known for its potatoes, you also found a pound of coffee from Receiver Coffee Co., some jam from the PEI Preserve Co. of New Glasgow, a bar of natural soap from the Great Canadian Soap Co. some COW Chips from the chocolate store on Queen Street. etc… There was also a Potato Chocolate Cake Recipe that I am happy to share with you all.
I am sure that those of you who enjoy cakes and pies will love this one. The following recipe can serve up to 12 portions. The first ingredient on the list is one cup of PEI Potatoes mashed and hot. Enjoy!
Recently a fellow blogger commented that we eat like Royalty. I don’t think we do but every morning as I rise early at the crack of Noon, my first question to Monsieur W is what will we have for dinner and his answer is always, what do we have in the garde manger? We always try to plan meals ahead so that it is all organized before meal time. These days with all the restrictions it is unlikely we will get a dinner invitation or go to a restaurant, they are ALL closed!
I also watch Sheryl on What’s for tea on YouTube and she plans her meals for the week, now I would not do that, but she does because she lives South of Glasgow Scotland and goes to Tesco to shop for specials. She is also very chatty on her channel. I do watch two other cuisine channels who will have some interesting recipes. Bonita in Newfoundland of Bonita’s Kitchen on YouTube specializes in NFLD cooking and specialty and I did find a couple of recipe she presented. One of them is the following recipe for a Cheddar Shrimp and Penne bake. Simple and easy to make, no fuss. She also presented the other day a Lobster Salad and again easy to make and so good looking. I am going to try that in the coming weeks when I can get some Lobster claws, I need 3 cup full. It’s the sort of thing you can prepare for a luncheon and everyone will think it was so fab!
So here is a sample of what was on the menu this past few days at Maison B&H.
Roast chicken with sage and roasted vegetables in a rich white wine sauce. We have been roasting radishes and they are quite good with other root vegetables.
Filet of steak with a baked potato
Osso Buco (veal) with a white rice and vegetables celery, carrots and onions in white wine sauce.
Wild Pacific Salmon and home made scallop potatoes in a cream sauce.
Tonight is the following recipe which only take 20 minute to prepare and 35 to cook.
Cook pasta according to package directions. Meanwhile, in a large saucepan, cook the garlic in butter over medium heat for 1 minute. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1 cup of cheese until melted. Remove from the heat.
Drain pasta; add the pasta, shrimp to cheese sauce, mix well. Transfer to a greased 2-qt. baking dish.
Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheddar cheese remaining and add Parmesan. Bake 10-15 minutes longer or until bubbly.
Namoura (نمورة), is a delicious cake/dessert that is easy to make and widely known across the Middle East. It is topped with almonds, baked and then soaked with an aromatic sugar.
This Namoura dessert is the classic recipe for the original Lebanese Namoura. Many other Middle Eastern cultures called it by other names. Egyptians call it Basbousa, Palestinians call it Harissa, Armenians call it Shamali, Persians call it Revani/Ravani.
HOW TO MAKE THE NAMOURA (نمورة)
In a large bowl mix the sugar, semolina, and butter together. Then add in the milk, baking powder, orange blossoms water, yogurt and mix well to obtain a thick sticky batter.
Brush a non-stick sheet pan (which I prefer using because I like my Namoura cake thin, about an inch and half thick at the most) with tahini paste and then place the batter on it and flatten out completely with a spatula or your palm.
Let it sit for about 30 minutes and then cut out the namoura into square patterns or diamond shape patterns, whatever you prefer. I do it like this because it looks pretty. Then press a piece of halved raw almond (peeled) on each piece of cut out cake. The reason I cut it out before baking is because it makes the cutting later so much easier and doesn’t break apart as much. the pieces come one perfectly cut on the edges.
Bake the Namoura cake in a preheated 350 degree oven for 40 minutes, and if the top if not gold enough for you, you can broil it for a few minutes. I just don’t like to over cook the Namoura because it becomes try and too crunch. That is why if it needs any more color, I just broil the top. Once you remove from the oven, pour 1 1/4 cup of sugar syrup evenly over the Namoura while it’s hot. I like using those ketchup or mustard rubber containers to drizzle the sugar syrup over the cake. We don’t like the cake super sweet. Some people drench the cake with sugar and that is one reason I don’t like to buy this cake and would rather make it at home. If you like it super sweet, feel free to add some more sugar syrup to it.
Namoura is very popular during Ramadan. The portions are small and you don’t have to eat a huge piece. You can enjoy a small piece whenever you have a sweet tooth.
1cupplain yogurtnot Greek
1/2cupmilkI used Carnation
3tbsp.orange blossoms water
2tbsps.. tahini paste
1/2cupalmonds(peeled and halved)
1.5tbsps.orange blossoms water
In a large bowl mix the sugar, semolina, and butter together. Add in the milk, orange blossoms water, baking powder, yogurt and mix well to obtain a thick sticky batter.
Brush a non-stick sheet pan with the tahini paste and then place the batter on it and spread out with a spatula or your palm.
Let it sit for about 30 minutes and then cut out the namoura into square patterns or diamond shape patterns, whatever you prefer.
Bake the Namoura cake in a preheated 350 degree oven for 40 minutes, and then turn on the broiler to broil the top a few minutes if you would like to obtain a darker golden color.
Remove from the oven and pour 1 1/4 cup of sugar syrup evenly over the Namoura while it’s hot. Let it cool at room temperature before serving.
In a small pot, mix the sugar and water well until the sugar dissolves. Bing to boil and then start timing 5 minutes time on low-medium heat.
Add in the lemon juice and orange blossoms water and boil for 2 minutes. Turn off the heat and let the syrup cool down.
I found this recipe by Melissa Clark in the online version of The New York Times. It appeals to me by its simple elegance. This to me is living well.
Sardines and Celery: A Perfect Pairing
Sardines on toast — maybe drizzled with olive oil and topped with onions, or slathered with butter and rubbed with garlic — is always a sustaining meal. Especially now.
But what happens when I run out of bread? Or maybe, I had toast and jam for breakfast and want something a little lighter for lunch? Enter my crunchy sardine and celery salad, made from pantry items.
To make enough for one (and feel free to double or triple as you like), open a can of sardines, and take out the bones if that’s what you usually do. (I usually leave the bones in for extra crunch.) Put the fish on a plate.
Thinly slice a celery stalk or two, depending upon how large they are, and a scallion or half a small shallot (or a few slices of red onion) and put everything in a bowl. If there are celery leaves still attached, and if they look perky and fresh, chop those up and add them as well. You can also throw in some whole soft herb leaves. I’ve made this with parsley leaves and mint leaves in the past.
Toss celery with lemon or lime juice, a mild vinegar, such as cider, or a tiny bit of sherry vinegar. Add a pinch of salt and some freshly ground pepper, and a grated garlic clove if you like. (I usually do.) Let it sit for a few minutes to let it all marinate.
If you want to add an egg to bulk this out and give it richness, go ahead and boil one up until jammy-yolked. I start mine in cold water, bring it to a full boil, then time it for 3 minutes and 45 seconds before transferring it to a cold water bath for 2 minutes. But use whatever egg technique you like. Peel and halve it.
Drizzle the sardines with good olive oil. (Be generous if they were water-packed.) Add the celery salad and drizzle with more oil and top with flaky salt. Add the egg halves to the plate. You can dust the top with red-pepper flakes or chile powder, if you like it spicy.
We buy our meat directly from a Farm outside Charlottetown about 20 minutes from us. The quality is very high and the butcher Drake knows his stuff. It is far better than what we use to buy at the grocery store. This month we got a roast beef about 3.5 lbs and last month we also got a roast beef same size. I also got a Veal roast which is my favorite but here in PEI it is very difficult to get, simply not on offer, I am told.
So I am trying this recipe below on the link and it all seems to be going very well, we invited guests for dinner. This being a long weekend, Remembrance Day 11 November, tomorrow will be super quiet and the only ceremony is at the Cenotaph at 11 am.
This recipe comes from the Culinary Institute in Charlottetown and is provided by Chef Ilona Daniels. I was thinking of a certain blogger Roijoyeux who prepares cakes every Sunday for his friend Tauche and spouse.
Swedish Princess Cake
Recipe Adapted by Chelsea Willis
2 cups whole milk
2 Tbsp vanilla
6 egg yolks
½ cup sugar
¼ cup cornstarch
4 Tbsp unsalted butter
In a pot over medium heat, heat the milk with the vanilla until it simmers. Turn off heat and let it sit. Mix egg yolks, cornstarch, sugar, and a pinch of salt. Slowly pour milk into the bowl, stirring constantly. Return to the pot and whisk 4 to 5 minutes over medium heat, until very thick. Add butter and stir until melted. Cover and refrigerate for at least an hour.
¾ cup cornstarch
¾ cup all-purpose flour
1 tsp baking powder
½ tsp salt
1 tsp almond extract (optional)
4 Tbsp unsalted butter, melted and cooled
Preheat the oven to 350 F and prepare a greased 9-inch springform pan. In a bowl, beat eggs and ¾ cup sugar until very thick and pale, about 5-7 minutes. Add almond extract. Add flour, cornstarch, salt and baking powder to egg and sugar mixture then fold to combine. Stir in melted butter just to combine. Pour batter into prepared pan and bake for 20-30 minutes, until golden. Let cool completely and turn onto rack.
TO ASSEMBLE YOU’LL NEED:
1 batch of vanilla custard
1 batch of sponge cake
4 Tbsp of your preferred jam
1 pound of fondant
2 ½ cups of heavy cream
2 Tbsp sugar
Green gel food coloring
When the cake is completely cooled, use a serrated knife to carefully slice it into 3 even layers. Divide the jam evenly between the first two layers, spreading a thin layer over the top. Next, add the sugar to the heavy cream and whip until it holds stiff peaks. Fold half of the whipped cream into the pastry cream, reserving the other half. Evenly divide the pastry-whipped cream mixture between the first two layers, spreading it carefully over the jam layer.
Stack the first two layers and then top with remaining cake slice. Use a spatula to shape the remaining whipped cream into a dome shape on top of the cake, then set the whole thing in the fridge for an hour to set. While the cake is chilling, knead your fondant until pliable. Add a small amount of green gel food coloring and knead until it reaches a light lime colour. Place it between two sheets of waxed paper and roll into a 16-inch diameter circle, large enough to cover the cake.
Take the cake out of the fridge and gently drape the fondant over the cake. Shape and smooth the fondant around the cake to get a clean appearance, then trim the edges and tuck them neatly under the cake. Decorate with a pink fondant rose on top or a sprinkle of powdered sugar.
Lobster Spring Season opened 2 weeks ago and the boats went out to sea. Lobster fishermen live on the North Coast of the Island about 25 minutes from our house. At the moment lobster bought from Fishers at the dock on arrival go for about $5 a pound, in stores like at Mr Seafood https://mrseafoods.com you will pay $7 dollars per pound uncooked or $8 dollars cooked. In the restaurant you will pay about $40 dollars per pound.
So today being Mother’s Day which is apparently a Feast invented in the 20th Century, grocery stores and Mr Seafood were offering a special on Lobster and we bought 2 one pounder for $16 dollars, a good price really.
For dinner we are having Lobster Newburg which originally was called Lobster Wenburg. The story goes that Mr Wenburg was a client of DelMonico on Beaver street in New York and he asked the Chef to prepare the lobster according to a recipe he provided. Later a dispute arose between Wenburg and the management of the restaurant so they changed the name of the recipe to Newburg. This was the age when restaurants did not have a formula or a Corporate set menu and were courting clients and trying to cater to their taste. A good restaurant will cater to their clients taste, though by today’s standard it is a rare thing.
So to start you need 2 one pound lobster cooked.
break them up and take the meat out carefully, the shells seen above can be use to make a very good stock, which can be used for chowder or bisque.
One pound lobster will give you this much meat, remember the recipe calls for heavy cream, sherry, eggs, nutmeg, cayenne. So it is rich.
Voilà, Lobster Newburg served on hot puff pastry. Just a simple little Sunday dinner and your guests will think you fussed. To be enjoyed with a Chardonnay, Pouilly -Fuissé.
Because we must have them, here are 2 tourists across the street waiting for a table inside this seafood restaurant to have their $$$$$ lobster. Note their accoutrement the Anne of Green Gables hat with pig tails. Ah, Summer!
Today is the Feast Day of the Patron Saint of Music and Musicians. Santa-Cecilia which is celebrated in Rome in her Basilica in Trastevere.
The site and building is quite ancient, though the facade is Baroque, the urn in the garden pool is about 2000 years old. In Rome we had Season subscription to Academia Nazionale di Santa Cecilia in the Auditorium Parco della Musica a wonderful concert hall designed by famed architect and Roman Senator Renzo Piano. www.santacecilia.it
The orchestra under Antonio Pappano and the choir are excellent.
Some of the famous graduates from the Accademia, Opera star Cecilia Bartoli, composer Ennio Morricone, Conductor Daniel Barenboim and Nino Rota.
The three halls are designed on the outside to look like ancient Egyptian Scarabs, recalling the long history of Rome and Egypt.
So this morning we added another Cup of Brandy to the mix of the Plum Pudding and for good luck stirred with a wooden spoon counter clockwise the mix. We have one big pudding, note that it has the Cipher of the Sovereign on it. A few years ago when I was in Rome on posting, some of you may remember, we received a gift of a Christmas Plum Pudding from the Queen, this is her gift to her staff, we kept the bowl ever since. Using it this year again for our own mix. We also made two little ones with what was left.
The mix is now ready to be covered and boiled for 6 hours for the big one.
The Italian Brandy we use in the mix.
Now cover in water to half way up the side of the dish.
You can buy a good quality Plum Pudding from stores, Selfridges or Fortnum and Mason, Liberty in London and they are also imported by reputable retailers in North America. For me it is the dessert for the Xmas table beats all other sweets.
I could not resist taking this picture of the neighbours house all decked out in Blue Lights for Xmas. Many of the houses in our neighbourhood were built around 1910 and all have this type of architecture.
Telling the stories of the history of the port of Charlottetown and the marine heritage of Northumberland Strait on Canada's East Coast. Winner of the Heritage Award from the PEI Museum and Heritage Foundation and a Heritage Preservation Award from the City of Charlottetown