Saturday, September 13, 2014

Madame Mere Has Arrived...To Stay

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If you have been wondering why Lindaraxa has been blogging sporadically for the last three months and posting recipes on canning and coffee cakes lately, this is why.  This post has been on my draft file for a couple of months.  Nothing much has changed.  Les appartements prives de Madame Mere are still unfinished.  She has been on the main floor now going on three months. The contractor is on The Most Wanted List...In that time much has happened, but we are still talking and hugging each other.  

Yes, you read it right the first time.  Madame Mere, Lindaraxa's mother, has arrived to stay...as in living with her...and her daughter, two female dogs and Coco the cat, in the same house, forever for the foreseeable future.

For those of you new to this blog, the name Madame Mere was given to my mother by one of Lindaraxa's dearest and oldest friends whose family has known hers for three generations.   There's no way Lindaraxa can pull the wool over this friend's eyes, or vice versa.  Each knows exactly where the other is coming from and where all the skeletons are buried in their respective families. They know each other very well.

The term Madame Mere is one of affection and endearment, nothing else;  but said friend knows Lindaraxa's frustrations with her mother and the different characters and personalities involved.  He loves to tease.  He often telephones Madame Mere, all the way from Paris,  particularly when he knows she needs a good laugh.  Lindaraxa knows that, more often than not, they talk about her, something that gives  Madame Mere  great joy and tons of fuel for the battles ahead.  What MM doesn't know is that these phone calls go both ways.


Letizia Bonaparte, Madame Mere

In case you don't know, Madame Mere was the official name given to Letizia Bonaparte, Napoleon's mother.    Immediately after his imperial accession Napoleon granted titles to his family, including that of 'Prince of the Empire' for Joseph and Louis.  However, Letizia was so chagrined at hers - 'Madame Mère de Sa Majesté l'Empereur' (or 'Madame Mère', 'Madam Mother') - that she boycotted the coronation. The title may well have been a deliberate slight from son to mother over family arguments and the Emperor tried to make amends a year later, in 1805, by giving Letizia a country home with over 200 courtiers, high-ranking servants and vast sums of money. 

Madame Mere died in Rome in 1836.



Laetitia Bonaparte portrait by Ramolino in 1835, age 85
  
There is much more to this lady that can be found here.  Suffice it to say that the similarities between my Madame Mere and the original are  many  few, except for their strength of character, thriftiness, deep family roots and loyalty to the family.

 Letizia Bonaparte accompanied Napoleon into exile,  something Madame Mere would have done as well.  Come to think of it, in a way, that is exactly what she has done, although I am a far cry from Napoleon Bonaparte.  Yes, it is strange that both she and I have come to live together again, with my daughter, in a strange place.  Elba..., now why didn't I think of that before?!  Never in our lives did either of us think that we would move, lock, stock and barrel, to a small town in the north of Georgia.  It is not a place I would have chosen, although I have been relatively content.  It is peaceful here and I get to spend time with my grandchildren, but I miss the sea and my friends and the hustle and bustle of New York City. 




Madame Mere, June 2014, age 89...no surgeries on that face, just good genes 

She arrived on June 23rd and life, as we both know it, will radically change. I feel sad for MM having to make this change at this stage of her life but we will do everything we can to make her life as happy and peaceful as possible.  We are building an apartment for her in the lower level of the house where she will have independence and a view of the garden.  Work hasn't started yet and, while we wait, she will be staying in the guest room on the main floor. There are no courtiers or high ranking servants here, although sometimes I think she thinks there are.

Shortly after she arrived, she got to meet her third grandchild, little Harper Glen, now two months old.

Stay tuned...the fireworks are about to start!


Photos 1-3 Google
Photo 4 Lindaraxa









Tuesday, September 9, 2014

Hot And Humid, With A 50% Chance of Showers... Eggplant Parmigiana

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As I told you in the last two posts, I am still not in the mood for Fall cooking.  Not with this weather. Can you believe I am still wearing shorts and a t-shirt?

What I am doing is taking advantage of the last of the summer crop and buying what looks best on the shelves at the supermarket.  Eggplants caught my eyes last week and, with my daughter gone for a short trip out of town, it was the perfect opportunity to sneak some in the house.  She hates eggplant,.. something about the texture, but Madame Mere and I love it and Eggplant Parmesan is one of our favorite meals.

When I first started this blog over five years ago, one of the first recipes I posted was for this iconic Italian dish.  The recipe was Mario Battali's and the time of the year was Spring.  Goes to show you the difference and the advantages of living in a zone where you can grow things twelve months out of a year.  Here,  it is not until mid July that you can start seeing those plum and fat eggplants or aubergines, as some folks like to call them.

I came home with one medium eggplant, enough for the two of us.  That is really all you need, aside from a crusty baguette and a nice bottle of wine.

This time I used Lidia Bastianich's recipe.  Her addition of basil leaves in between the layers sounded heavenly and it was.  I know people squirm when they have to fry the eggplant and some prefer to bake it to avoid the mess of frying.  I am a purist when it comes to cooking iconic recipes like this and prefer to make them the way they are supposed to be made . I have yet to see a good Italian cook bake instead of fry the eggplant before assembling in a casserole dish.  Besides, once you layer and cover it with tomato sauce and mozzarella it is going to lose its crispiness especially after baking it covered for over 30 minutes.  So put baked eggplant out of your mind and follow the recipe the way it should be.




One of the real drawbacks of this dish is cleaning the dirty pan in which it bakes.  There's no way to avoid it or even make it look pretty for a blog photo.  I take off my hat to those who can. Soak it in dish washing soap overnight.  The next day clean the pan as much as you can and then sprinkle some Bartender's Helper over the bottom and sides and let it sit for a bit.  Clean with a soft pad and rinse. Repeat if needed. That should do it. Do not use a Brillo pad or it will scratch your dish.







Although this recipe is for six, you can adapt it depending how many people you want to serve. You need to figure on three 1/4 inch eggplant slices per person, at least.  So look at the size of  your eggplants, figure accordingly, and make an extra couple of stalks in case someone wants seconds. Also remember, this dish does not need to swim in tomato sauce.  If you have some saved in the freezer, it should take no time.  If not, the recipe I use, also from Lidia Bastianich, takes only 25 minutes to make.







Ingredients:

3 medium eggplants, (about 2 1/2 to 3 pounds total)
1 tablespoon sea salt, or kosher salt
3 large eggs
1 teaspoon salt
all-purpose flour, for dredging
2 cups plain breadcrumbs
freshly ground pepper
½ cup vegetable oil, or as needed
½ cup olive oil, or as needed
Tomato sauce
2 cups Parmigiano-Reggiano, grated
1 pound fresh mozzarella cheese or imported Fontina cheese, cut into slices 1/3-inch thick
12 fresh basil leaves


Serves 6

Directions:

Trim the stems and ends from the eggplants. Remove strips of peel about 1-inch wide from the eggplants, leaving about half the peel intact. Cut the eggplant lengthwise into1/2-inch thick slices and place them in a colander. Sprinkle with the coarse salt and let drain for 1 hour. Rinse the eggplant under cool running water, drain thoroughly and pat dry. 

Whisk the eggs and 1 teaspoon salt together in a 13 x 9 inch baking pan or wide, shallow bowl. Spread the flour and breadcrumbs in an even layer in two separate wide, shallow bowls or over sheets of wax paper. Dredge the eggplant slices in flour, shaking off the excess. Dip the floured eggplant into the egg mixture, turning well to coat both sides evenly. Let excess egg drip back into the pan, then lay the eggplant in the pan of breadcrumbs. Turn to coat both sides well with breadcrumbs, pressing with your hands until the breadcrumbs adhere well to the eggplant.

Pour 1/2 cup each of the olive and vegetable oils into a medium skillet. Heat over medium-high heat until a corner of one of the eggplant slices gives off a lively sizzle when dipped into the oil. Add as many of the eggplant slices as fit without touching and cook, turning once, until well browned on both sides, about 6 minutes. Remove the eggplant to a baking pan lined with paper towel and repeat with the remaining eggplant slices. Adjust the heat as the eggplant cooks to prevent the bits of coating that fall off the eggplant slices from burning. Add oil to the pan as necessary during cooking to keep the level more or less the same.

Preheat the oven to 375 degrees F. Heat the tomato sauce to simmering, if necessary, in a small saucepan over medium heat. Ladle enough sauce into a 9 x 13-inch baking dish to cover the bottom. Sprinkle with an even layer of grated cheese and top with a layer of fried eggplant, pressing it down gently. Tear a few leaves of basil over the eggplant and ladle about 3/4 cup of the sauce to coat the top evenly. Sprinkle an even layer of grated cheese over the sauce and top with a layer of mozzarella or Fontina, using about one-third of the cheese. Repeat the layering as described above two more times, ending with a top layer of cheese that leaves a border of about one inch around the edges of the baking dish. Drizzle sauce around the border of the baking dish and sprinkle the top layer with the remaining grated cheese. Finish with a few decorative streaks or rounds of tomato sauce. Cover the baking dish loosely with aluminum foil and poke several holes in the foil with the tip of a knife. Bake 30 minutes.

Uncover and continue baking until the top layer of cheese is golden in spots, about 15 minutes. Let rest 10 to 20 minutes, then cut into squares and serve.


Recipe Lidia Bastianich
Photos Lindaraxa

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Sunday, September 7, 2014

Last Call...Blueberry Crumb Coffee Cake

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It is the weekend after Labor Day, the unofficial start of Fall.  I don't know about your neck of the woods, but here in Georgia it is sweltering.  As in 90 degree weather, terribly humid and many an afternoon thunderstorm.  The apples are out in the produce department but, better than that, the berries are on sale, as in three for the price of one.

I know I should be posting about Fall recipes, but who can think of the hearth and apple pie when it's this hot.  These next two weeks are usually bad as far as dressing and cooking is concerned.  I used to spend an inordinate amount of time trying to decide what to wear when I lived in New York City. Beige, tan and black, black and tan, but forget white.  Navy? no, too Spring.  Grey was okay. Brown? nah. The next three weeks were a pain to dress.  You never knew what the next day would bring.

It's the same with cooking for the next two weeks.  We are still grilling but late afternoon showers make it iffy.

This coffee cake, like black and tan, is great to have around in this transition period.  Good for brunch, good for tea and a great dessert with coffee.  Madame Mere has been sneaking a piece (a "tiny" little piece) every day for the last week with her espresso right after lunch.   Yes,  you can make this any time of the year with frozen blueberries but it is really not the same.




One day last week, I did my good deed for the week by helping an elderly lady in one of those motorized carts reach for a few baskets of raspberries.  There were six left and she wanted three.  So I picked out the best three and THEN she told me about the special, written in tiny letters over the counter, three for the price of one.  As I stared at the last three baskets after she took off, and I mean took off,  I thought, jeepers three for the price of one? raspberries?! Well obviously I didn't want the discards after selecting the best for the motorized lady but I was consoled to see that the same deal was offered for the blueberry pints.  So that's how this came to be.  That and the recipe I had saved from Maida Heatter, via Smitten Kitchen, one of my favorite food blogs.

This cake is called a crumb cake.  I think of it more along the lines of a coffee cake since it reminds me of my mother and her generation. That is what they used to call this kind of cake which was served after lunch or for breakfast together with the infamous percolated American coffee ( insipid and weak!).  I would serve it instead for tea or as part of a brunch.

 Debbie is absolutely right in all her modifications.  First,  why sift the flour when this promises to be a dense cake; and why coat the blueberries in flour when they won't sink to the bottom in a batter this thick.  Two unnecessary steps out of the way.




Do add the walnuts, it makes for interesting mix of texture.




One of the things Smitten Kitchen commented about was the butteriness of the crumble and resisting the urge to add more flour to make it more crumbly.  If you put it back in the fridge, until ready to use, it will be crumblier and easier to sprinkle.




Another thing I did not do was compensate for not sifting the flour by adding an extra tablespoon. Instead, I used White Lily Flour, one of the wonders and great advantages of living in the South.  If you can't find it just use a fine sieve and forget about sifting.






One of the things I like about this cake, or coffee cake, is the fact that it requires just two bowls and one cake pan.  It gets done in no time and it is better the next day and the day after, meaning you are more than safe making it a day ahead.  I have not tried freezing it as there was none left after four days.  Madame Mere and the lady who takes care of her managed to polish it off in three days, with a tiny bit of help from me, so it doesn't look like I will ever know it it freezes well or not.  I just have a good feeling it will.

So, blueberries are on sale, this is an easy cake, no fuss, no mess, it can be made ahead, freezes well and is delicious to boot. What are you waiting for?!




Blueberry Crumb Coffee Cake

Serves 8

Ingredients:

For the crumble

5 tablespoons (40 grams) all-purpose flour
1/2 cup (100 grams) granulated sugar
1 teaspoon ground cinnamon
4 tablespoons (1/4 cup, 2 ounces or 55 grams) unsalted butter, cold
Pinch of salt

For the cake:

2 cups all-purpose flour (use White Lily if you can)
2 teaspoons baking powder
1/2 teaspoon table salt
4 tablespoons (1/4 cup, 2 ounces or 55 grams) unsalted butter, softened
3/4 cup (150 grams) granulated sugar
Zest of 1 lemon
1 large egg
1 teaspoon vanilla extract
1 pint or 340 to 455 grams fresh blueberries, clean and dry
1/2 cup whole milk,
1/2 cup (55 grams) walnuts, chopped medium fine (optional)
Confectioners’ sugar, for dusting (optional)

Directions:

Heat oven to 375°F. Butter a 9-inch round baking pan (with at least 2″ sides) and dust it lightly with flour; line it with a round of parchment paper.'

Prepare the topping by mixing the flour, sugar, cinnamon and salt, then cutting the butter in with a pastry blender, fork or your fingertips until the mixture resembles coarse crumbs. Set aside.  (I suggest you put it in the refrigerator until ready to use.  It is easier to sprinkle on top later)


In a medium bowl, whisk flour, baking powder and salt until combines.


In a large bowl, beat butter, sugar and zest together until light and fluffy.  Add egg and vanilla and beat until combined.


Beat in 1/3 of the dry ingredient mixture until just combined, followed by 1/2 the milk; repeat with remaining dry ingredients and milk, finishing with the dry mixture. The batter will be very stiff, but don’t fret.

Fold blueberries into cake batter until evenly distributed. Scoop cake batter into prepared pan and smooth so that it is flat. If using walnuts, scatter them on top. Sprinkle with prepared streusel.

Bake in heated oven for 40 minutes, or until a toothpick inserted into the middle of the cake comes out batter-free. You can let the cake cool complete in the pan on a rack, or just cool it in the pan for 20 minutes before flipping it out onto a cooling rack, removing the parchment paper lining, and flipping it back onto a plate. Dust with confectioners’ sugar, if using. 

Do ahead: Cake keeps covered with plastic or foil at room temperature for three days. If longer, it might be best to keep it in the fridge. It gets more moist each day and it is better the day after baking.

Adapted from Maida Heatter via Smitten Kitchen
Photos Lindaraxa

Tuesday, September 2, 2014

Last Call...Small Batch Canned Peaches In Amaretto Syrup

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Hurry, hurry, hurry to the grocery store, or your nearest fruit and vegetable market, and pick up some of the peaches lying in big crates with signs that say tree ripened.  They are sensational this year.  I keep going back for more, in spite of the fact I swore off more peaches when I finished canning the last batch.  Yes, I have made peach jam but I have mostly canned them in syrup to enjoy this coming winter.  I am not giving them away this time, so don't ask... even if you are Angelina and Brad.




When peaches are this good, it is a crime to bake them in tarts, pies or even ice cream.  Yep, we have had those too.  Had to.  But it's the cold peaches in a light syrup that have blown us away.  Sometimes we have topped them with vanilla ice cream, others crushed pistachios or amaretto cookies.   Come to think of it, I have even forgotten my favorite recipe for Peach Melba!




Canning and preserving have always been perceived as the domain of the experienced cook.  Notice I did not say the great cook or even the good cook.  I said experienced cook, as in your grandmother.  When I see the words, I think of grandmothers and gingham check, wagon trains and apple pie.  If you can or preserve, you have mileage behind you. You are an artiste!  Well, I have news for you, a caveman can do it, if he follows the steps.  It is precise and requires some patience, something most of us don't have.  But it is not difficult and overwhelming  if you do it in small batches, as I recently discovered.


Peach Jam


To can peaches, or any other fruit for that matter, you really don't need a recipe.  It is mainly a procedure with ratios and proportions as it pertains to fruit and syrup.   You don't need to set aside a whole day or even a whole morning.  After you get the hang of it and the why of it, it is not a painful task. You really have no excuse and will be amply rewarded come winter time.  Hey, I have even taken a break from my blog rest to get you going.


My winter stash of canned peaches and peach jams

The recipe below used six large peaches and yielded three one quart jars.  That's more than ample to carry this small family through the winter.  After eating three quarts of anything, it begins to get boring especially if you have already canned three pints of peach jam!  You are not going into the business of canning peaches so don't make that much.

Don't crowd the fruit too much and make sure the syrup covers it to the top, even if you have to slice some of the halves. If you don't have or like amaretto, skip it.  They are just as divine without it. Should you be a generous and caring person, double the recipe, make four cups of syrup and share them with some of those special friends.  By special I mean the ones you know will appreciate and enjoy them..  AND should you have left over syrup, save it, chill it and add some to a cold glass of Champagne or Prosecco.

I never thought I would turn into a canner, but perhaps the South has finally gotten to me.  That or watching Diane Keaton in Baby Boom too many times!






Small Batch Canned Peaches
Makes 3 to 4 jars

Ingredients

6 to 8 peaches
2 cups of syrup
1 tsp. amaretto (optional)

3 or 4 Balls canning glass jars

Procedure

Get a big saucepan pan or pot, 6 to 8 quarts, add water, bring to boil and drop peaches.  Leave for about 30 seconds.  Remove the peaches from the water, (SAVE THAT WATER) and slide them into a pan of iced water.  When peaches cool off, remove from the pan and peel with your hands.  This will take you no time.

On a tall pot, heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

Cut the peaches in half carefully, with a paring knife, and remove the pit.

Measure 4 cups of the water you boiled the peaches in and return it to the pan.  Add 4 cups of sugar.  Bring to a boil and cook until sugar dissolves.

Add the peaches and the pits.

Add 1 tsp of amaretto, if using

Cook the peaches at a low simmer for about 10 minutes.  Check to see if they are done by inserting the tip of the paring knife.  Don't get them too soft. They will continue cooking until they have cooled down in their jars.

Pack hot peaches, using a slotted spoon, cavity side down and overlapping layers, into hot jars to within a generous 1/2 inch of top of jar. Ladle hot syrup into hot jar to cover pears, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot syrup. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

Process pint jars in a boiling water canner for 20 minutes and quarts for 25 minutes, adjusting for altitude. I cover the pot with a loose lid. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
YOU ARE DONE!

Now this might seem like a lot but not if you are only canning this small amount.  It is really just a few quick steps. If you plan to use them within 30 days don't bother.  Just refrigerate.



 
Recipe and Photos Lindaraxa

Sunday, August 3, 2014

Cherry Crumb Pie With Almond Streusel

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So it's cherry time and everyone has a cherry recipe up on his or her blog.  Oh dear....

It's nail biting time for Lindaraxa, she who hates to bake pies and make cookies.  But she who knows how to make a shortcut sing no matter what.  And, much to her surprise and Madame Mere's, the stiffest judge on this face of the earth, this easy as pie recipe worked in spades!

Take a ready made crust from Mrs. Smith and partner it with an inspiration from a David Leibowitz tart and an adaptation of Dorie Greenspan's streussel topping and you get the quickest, easiest and most divine Cherry Almond Crumb Pie ever.  That's it, take a bow and exit right.



This shot is just to prove I really made this.

So you may ask, why did Lindaraxa fudge around with two recipes instead of making one or the other?

Well, David Leibowitz required apricots and I didn't have any ; but I did have a full bag of cherries that would have gone to waste quickly unless drastic measures were taken.  I also was not sure about the marzipan addition to the crumble.  I thought the almond flavor might be too intense and I preferred the subtle taste of almonds.

As to Dorie Greenspan's recipe....whilst her tart dough is easy and no problem for a neophyte like Lindaraxa, why not use one of the two ready made crusts in her freezer seeing she was running behind schedule.   There was also almond flour in her pantry....

The rest is for you to behold.  Even Madame Mere had no idea it was a ready made crust.  She is still asking about the recipe.  Mum's the word.




Look at that streusel topping...crispy and perfect!

Cherry Crumb Pie With Almond Streusel

Serves 6

1 Mrs. Smith frozen and ready to bake pie crust or

   a homemade sweet tart dough 

2 TB almond flour


Cherry Filling

  • Enough cherries to fill an 8 inch pie crust, pitted
  • 1 tablespoon cornstarch
  • 1/2 to 3/4 cup (50g) granulated sugar, depending how sweet you like your filling.  
Almond Streusel

8 tablespoons unsalted butter, at room temperature*
1/2 cup sugar
2/3 cup (packed) light brown sugar
2/3 cup all-purpose flour
1/2 teaspoon salt
1 cup almonds

3 to 4 drops almond extract

Directions:

Pit all the cherries. Add the cornstarch and the sugar to the cherries, mix and set aside.

Pre bake the pie crust according to directions.  Cool.

Make the crumble
Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed.  Scrape the topping into a bowl, stir in the nuts and press a piece of plastic wrap against the surface.  (you can also do this by hand) Refrigerate until needed.  Covered well, the crumb mixture can stay in the refrigerator for up to 3 days.

After the pie crust is cool sprinkle a couple of tablespoons of the almond flour on top.  This makes a layer between the crust and the filling and prevents it from getting soggy.

 Add the cherry/cornstarch mix.  


Add the crumble in tablespoons and scatter all over the top of the filling leaving some gaps in between.  Bake in a preheated 375 oven for 30 minutes or until it is bubbly and the top is golden. . Let cool for about a couple of hours.

It was really good the next day after it sat refrigerated overnight and brought to room temperature the next day.

*original has 10 TBS







Saturday, July 26, 2014

Grilled Shrimp Tikka With Fresh Mango Chutney

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Shrimp get a wake-up call from a bold spice paste that really packs a punch. A brief 30-minute swim in the marinade imbues the shrimp with intense flavor—jalapeño, ginger, and garlic lend heat, while garam masala contributes depth. Sparkle comes from a splash of lime juice. Think of the mango chutney as a fresh Indian salsa; it’s crunchy, colorful, tart, and very refreshing.

Here's what appeared over this recipe on Gourmet magazine's website in 2008.  I loved the ingredients, although I changed things a bit to my liking.  To begin with, why bother to put the marinade ingredients in the blender?  I skipped that and added some olive oil to the mix.  The shrimp were marinaded over an hour.

As to the chutney, I omitted the cucumbers as they were not in my fridge at the time, and cooked it for three minutes.  It is the consistency I like in chutney but this is optional.  Had I had the cucumbers I probably would have followed the original method so as to leave some crunch in the chutney. Next time...  

I am publishing the recipe as is and leaving it up to you to play around with it if you wish.  It is easy and utterly delish. Shrimp and mango are a combo made in heaven!  Add coriander and Indian spices and you will float in the clouds...

Do serve it with the yellow rice I suggested.  Adding a small lime wedge to the rice is one of my "inventions".  Try it sometime.  It adds a slight touch of citrus to the rice and complements fish and shellfish very nicely.  Enjoy!




the sauce was cooked for three minutes.












Last week we had temperatures in the seventies at night.  We took the opportunity to have dinner outside on the deck.



The Sous Chef is pondering what to make next with the herbs on the porch.  Stay tuned...





Grilled Shrimp Tikka With Fresh Mango Chutney

INGREDIENTS:

FOR SHRIMP


  • 1/4 cup olive oil
  • 2 tablespoons fresh lime juice
  • 1 (1-inch) piece fresh jalapeño, chopped (about 2 tsp)
  • 1 (1-inch) piece peeled ginger, chopped
  • 1 large garlic clove, smashed
  • 2 teaspoons ground garam masala (Indian spice blend)*
  • 3/4 teaspoon turmeric
  • 1/8 teaspoon grated nutmeg
  • 2 lb large shrimp in shell, peeled, leaving tail fan attached

FOR CHUTNEY


  • 1 teaspoon ground cumin
  • 1 (3/4-lb) unripe mango, chopped
  • 1/3 seedless cucumber, peeled and chopped (3/4 cup) optional
  • 1/2 cup chopped red onion
  • 1 to 2 teaspoons minced fresh jalapeño with seeds
  • 3 tablespoons fresh lime juice
  • 3 tablespoons thinly sliced mint
  • 3 tablespoons chopped cilantro
  • EQUIPMENT:

  •  
    10 (12-inch) wooden skewers, soaked in water 30 minutes

  • ACCOMPANIMENT:

     
    white rice with saffron, lime wedges

DIRECTIONS:

MARINATE SHRIMP:


Purée all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes.

MAKE CHUTNEY WHILE SHRIMP MARINATE:


Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.Stir together remaining chutney ingredients with 1/4 tsp salt add to the skillet, stir and cook for 1 minute.  Remove to a bowl and sprinkle with toasted cumin.  Serve at room temperature.

MAKE KEBABS:


Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas)
Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.

Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Serve with chutney.
COOKS’ NOTES:


  • Shrimp can be cooked in a hot well-oiled large (2-burner) ridged grill pan, turning once, about 8 minutes total.
  • Marinade can be made 1 day ahead and chilled.
  • Chutney can be made 6 hours ahead and chilled
  • .
  • * Ground garam masala is available at specialty food shops, some supermarkets.

Wednesday, July 23, 2014

Garden Journal...The Hostas Take Center Stage

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This past winter we experienced some of the most frigid temperatures we have seen in this country in years.  They took a toll on everyone's gardens, including ours.  The gardenias were burnt to a crisp and the hydrangeas were devastated.  The rosemary bush, the lavender and several vines did not come back in the Spring. My little "jasmine that could", or night blooming jasmine, that I was so proud of never saw the light of day. ..but that was too much to expect.

Several things did better than expected, including the  newly planted tulips and peonies.  In the end everything, except the clematis by the mailbox,  a couple of boxwood and the rosemary and lavender bushes, eventually came back.  The gardenias have lots of new growth, but they are not quite ready for prime time.




The Confederate Jasmine looked like toast through April, but look at it now.

With no blooms from the hydrangeas this summer, the hostas have taken center stage.  What a show they are putting on! Nature never ceases to amaze me.



They were planted just last year and look at them now.  I have learned, the hard way, to go with whatever works and hostas definitely love our backyard.  I would love to plant astilbe in back of the hostas next year but there are all those big roots around the tree.  The experimental Japanese fern I tried last year did not come back, which is a shame for it makes for a beautiful contrast.  I am open to suggestions!




Some varieties of hostas grow much faster than others...or our local bunnies are more discerning than those to the north. They love and feast on the yellow variegated ones.




Until our cat, Coco, came to live with us, the flowers on these hostas never saw more than a day or two before the bunnies feasted on them. I planted coleus in the front this year but I will not be sure until it spreads some more.  The coleus look beautiful next to the yellow variegated hostas but the latter have been overpowered by the others.  I think perhaps I should have planted something with white or purple flowers.  But I will think about that tomorrow....

If you look to the left in back you can see one of the Oak Leaf hydrangeas we planted last Fall. They are my new favorite!



There are some blooms on the mophead hydrangeas but the color is faded and blah.  At this time in the summer  they are usually in full bloom.  You can barely see my friend Sandra's hydrangea to the right of the azaleas with just leaves again this year.  She brought it as a baby when she came for lunch almost two years ago and I was so looking forward to its first blooms this year....

There was some color earlier in the summer from the New Dawn rose and the clematis Violette next to the birdhouse, but the flowers are long gone.  I was amazed they both survived this past winter as they just went in the ground in April last year.  According to those who know, the combination of the two is dynamite!

This part of the backyard gets afternoon sun which is deadly here in July and August; so whatever I plant next to the bird bath has to be heat and scorching sun tolerant.

Decisions, decisions, decisions!




The elephant ears are my daughter's.  I saw a picture in one of the magazines recently with New Guinea Impatiens around the bottom. Next year....




More hostas on the side of the house next to the steps leading to the backyard.  Last I counted, there were over 50 hostas in the garden planted by these little hands.  Nothing more to add here...this is the Sous Chef's favorite place for her toilette.  She is quite the acrobat!



Hostas and the newly planted lamium.




Our white crepe myrtle tree sets the tone for the colors in the front yard.  The new roof and lots of $$ spent in keeping that grass green.




Artemisa and lambs ears, a purple clematis still in a copper pot, an English ivy topiary and the newly planted Winchester Cathedral rose from David Austin are thriving in front of the house.
There is another rose bush, just like this, on the other side of the path.  You can see the purple platycodon, or balloon flowers, that survived, together with the dianthus, my inexperienced gardening the first year.  Don't ask....I'm a city girl at heart although I spent a lot of time in the country when I was young.    

Something low needs to replace what was lost in front of the rose bush, but not until next Spring. It's too darn hot out there.



This year I decided to go all white by the front door with fewer pots. It was an ordeal to keep them watered through the summer.  One learns the hard way...




Something else that works...the ferns by the front door.  They love that Georgia humidity in summer!

Well, I hope at least you are impressed with the way I can now rattle off the names of my plants.  If you have been around long enough, you will remember how some of my readers had to help me decipher what was growing in the garden of the new house. Yes, some plants did not survive my ministrations or my discovery of  Roundup.  I was like a kid in a candy store...but that was a long time and many wasted $$$$ ago.  It's the only way to learn.

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