Feeds:
Posts
Comments

Archive for April, 2012

The Pink Cafe

One of my favourite haunts in Truro, Cornwall, when First Born was first born.  What could be better than to sit in a pink cafe with one’s brand new baby girl.  It wasn’t retro, it wasn’t trying to appeal to a trendy crowd.  It was an old fashioned, traditional cafe, that served sandwiches, cakes, scones, toasted tea cakes, and, of course, tea. I loved it.

I used to go with First Born’s grandmother.  We always ordered the same thing.  Toasted ham and cheese on brown bread. It would be served with a little side order of salad.  English ham, English cheese, and English bread are a winning combination.

First door on the left is the pink cafe

First door on the left is the pink cafe

 

Three years on from when I started this post, First Born is now in college, and I don’t even know if the Pink Cafe is still open, but I intend to find out.

I will let you know. Regardless, we have some fine memories there, that cannot be taken away.

Myrtle.

Read Full Post »

Dear Reader,

It’s Morel season.

Until very recently, I had had no morels in my life. Sorry, but I was dying to say that.

A few weeks ago, I bought a small packet of morels from the local, posh deli. I sauteed them in olive oil and butter with a few, sliced button mushrooms, added a bit of lemon juice, and thought they were absolutely awful.  Tough, chewy, and woody, no taste.

Of course, I was convinced that either I had prepared them incorrectly, or, they were stale, old morels.  I couldn’t tell.

I have a very dear friend who lives far, far away.  She mentioned that she was going on a morel hunt/party with friends.  So, my interest was renewed. I begged her to please tell me all that there was to know about morels.  What is the secret of their allure?

Fresh Morels

Fresh Morels

Then, a day or two later, I saw fresh morels for sale, loose, in a tiny basket at the same, posh deli, I decided to try them again.  After all, even though they were $49.99 per pound, five morels only cost $3.50 as they are hollow. I had seen a Mark Bittman’s recent recipe video about morels and asparagus, and was inspired to try again.

Mr Bittman uses reconstituted dried morels, but as I have stumbled upon fresh ones, that is what I am using. As I only had a few, I supplemented them with fresh baby bella mushrooms.

Baby Bella Mushrooms

Baby Bella Mushrooms

Start with a good pat of butter, then I sauteed the mushrooms with some finely chopped shallots, until most of the moisture has been released and then reabsorbed.

Add a bit of water and dry white wine,  about half and half.  (Mr. Bittman uses the liquid from the dried morels). Once very hot, add the asparagus.  Steam for about two minutes, or until tender. Asparagus cooks in the blink of an eye, so, don’t blink.

Fresh Asparagus

Fresh Asparagus

Add a small amount of cream.  This can be any thickness you like, I used a small amount of heavy cream.

Then add a few, fresh Tarragon leaves.  Not too many, as Tarragon is a strongly flavoured herb.

This dish requires a fair amount of salt and pepper.

Tasting it, without the thrill of the hunt, or the pleasure of a party, just alone, in my kitchen, I was very satisfied.

I felt that I was beginning to understood the mystery of the morel.

It was a start.

A tasty start.

M x

Read Full Post »

Yorkshire Puddings

Yorkshire puddings are full of hot air. Literally. I do my best, but, no one makes them like the girls’ grandmother, Nanny.

Nanny is the Queen of Yorkshire Puddings.

Like anything else that is very difficult, it has few ingredients, but the technique is paramount.

All you need is Flour, Eggs, Milk, a drop of water, a pinch of salt, plus some oil for baking.  Whisk them all up well, then let them sit for a a while, half an hour to an hour is best.  If you are in a hurry, you can use the batter straight away, but, Nanny always lets her batter stand for a while. Listen to Nanny.

Yorkshire puddings are very similar to American popovers.  The main difference is that Yorkshire puddings tins have wider and shallower cups.  Probably the most important step is to make sure that the tins with a bit of oil are smoking hot before you ladle in the batter.  And I mean smoking.

Once the batter is in, pop the tins back into a very hot oven, and watch the magic.  The puddings will quickly begin to rise.

I started writing this post nearly three years ago, and very little has changed, except that I now make one Yorkshire Pudding for our roast dinners. I have gone a bit retro, and make it one, large tin. The principle is the same, use a metal pan, smoking hot oil, and a well beaten batter. You will have a lovely, fluffy pudding to eat with your dinner.

Read Full Post »

I love carrots. Here is one of my favourite dishes, another Turkish meze, appetizer, dip, spread, or salad. If you hadn’t noticed, versatility is part of its appeal. My friend, Esin, showed me two versions, both are equally lovely and very easy.  I have been making this for years and we never get tired of it.

One version is grated carrot, left raw, and mixed with thick yogurt, crushed garlic and salt.

The other version is grated carrot, sauteed in olive oil, cooled, then mixed with thick yogurt, crushed garlic, and salt.

The results are very different, but, both are delicious. Both salads can be garnished with a sliced lemons, lemon juice, parsley, or anything you fancy.

As ever, the amounts needed depend on how much you want to make and personal taste. This dish keeps well in the refrigerator. It never lasts for more than a couple of days in our house. We like a lot of carrot with our yogurt, but, you may prefer to have less.  We like a lot of garlic with our carrots and yogurt, but, again, you may prefer  to have less. It’s best to add things slowly, then taste, then see if you want to add more of something.

I like to use Fage Greek yogurt, as it is so thick and mild. It comes in full fat, 2 percent, and low fat.  All are good for this recipe. But, you can use any standard, plain yogurt that has been strained for a few hours. The idea is that the yogurt should be thick with a mild flavour.

Raw Carrots with Yogurt

6 large carrots, more or less.

1 tub of Fage yogurt, or the equivalent of strained, plain yogurt.

2-3 cloves garlic, crushed.

Salt.

Extra virgin olive oil. 

Lemons, optional.

Grate the carrots on the coarse side of a box grater, or with the coarse setting on a food processor.  Mix with the yogurt and crushed garlic. Salt to taste. Put into the fridge for at least an hour to let the flavours develop. This version is a bit fresher and lighter than the cooked version below.

Sauteed Carrots with Yogurt

6 large carrots, more or less.

1 tub of Fage yogurt, or the equivelent of strained, plain yogurt.

2-3 cloves garlic, crushed.

Salt. 

Extra virgin olive oil. 

Lemons, optional.

This is the same as above, except that you will saute the grated carrots, before mixing them with the yogurt and garlic.

Grate the carrots on the coarse side of a box grater, or with the coarse setting on a food processor.  Warm a generous amount of olive oil in a large frying pan, then add the grated carrot. Use a medium to low heat, as the idea is to soften the carrot, not to brown it.  Stir frequently, don’t allow the carrots to stick or overcook, just to soften.  This will take about 10 minutes. Remove from the heat and let cool.  Once cool, mix the carrots with the yogurt and crushed garlic. Salt to taste.  Put into the fridge for at least an hour to let the flavours to develop.  This version is slightly sweeter and richer than its raw counterpart.

Both of these dishes are meze in Turkey, traditionally served on a shallow plate, with a swirl of olive oil, a small squeeze of lemon juice, and fresh crusty bread. My family like both versions as a dip, served with raw vegetables and salads, or as spread on sandwiches or bagels. It is also very nice with felafel.

I hope that you like this as much as we do.

Till next time,

Myrtle.


Read Full Post »