Random Lunch Challenge – Fish and cheaps

Posted on by September 5, 2012
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The economist Milton Freedman once said “There’s no such thing as a free lunch.”
But there is the Random Lunch Challenge.
Our aim is to get the best bargains and sales at the market on a Saturday to concoct an interesting, tasty and substantial enough lunch for 4 under $10.
Not free, but cheap.
It is random.
It is getting more challenging.
This week, boys got that bit more risky in choosing something to cook.

On passing the fishmongers, one boy saw something for $7 a kilo.
Fresh sardines.
Those tasty, eat ’em bones and all little fishies that boys used to devour from the tin when they were younger.

Very enthusiastically, half a kilo was bought and with very little input from yours truly, boys went on to purchase some sourdough to make toast, some red capsicum to grill with a glug of “Good” olive oil to create a soft unctious sweet bed to lay the fried sardines on (topping the toast), sprinkled with smoked paprika and a squeeze of lemon juice. An unconscious Spanish flavour palette- flavours pulled together from their experience.
Love their thinking.                                          
Loved the result–in the end.
Loved that it cost  $7.50 with 1/4 loaf left (to later make crunchy fattoush style salad).
Love that boys learned  that it is always good to check with the fishmonger if the fish have been scaled and gutted.

The Random Lunch Challenge- You call that garlic bread? THIS is garlic bread.

Posted on by August 25, 2012
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I really love finding something new AND good value!

The Random Lunch challenge today unearthed a surprise package of garlicky goodness–a bargain basket loaf of artisan bread.
Garlic bread.
Not garlic bread as we conventionally know, but a wonderfully textured dough, soft but holey with a slight chew, and as we were to discover, heavily studded with whole cloves of caramelized garlic, buttery and sweet with maybe a hint of balsamic?
Half price at $3.
Garlic bread… Hmm we thinks…begs to be dressed with a cheese, tomato…bruschetta-type toppings.

We buy a roll of goats cheese–$2.50–and our taste buds direct our brains to the fresh pungency of basil at $2 a bunch, and the slight acidity of tomato at 50 cents.
Gourmet garlic bread topped with crumbled goats cheese and tomato, warmed in the oven for about 8 mins then topped with freshly plucked basil leaves and a glug of extra virgin olive oil.

With caramelized garlic burst after caramelized garlic burst, we reckon we got more than we bargained for.
And all in a deliciously good way.

Of pots and pans and kitchen things

Posted on by August 21, 2012
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I am a sucker for kitchenware and cookbooks.
I LOVE going to kitchenware shops, op shops and caterers supplies investigating nifty gadgets that I really don’t need, or that weird and wonderful book to add to my 230 cook book library. I LOVE feeling the heaviness of a good cake tin, or the balance of a high carbon steel knife in the palm of my hand. I LOVE imagining how I could use that design and shaped plate or bowl or glass to serve such and such a dish. I LOVE searching out quirky and culturally specific cooking and serving implements. I LOVE the shiny glow of copper pans and the heavy grunge of solid cast iron pots.

And often these things come home with me. Especially if they are mementos of my travels…

Ahh–if kitchenware/cookware shops are to be described in spice terms, E. Dehillerin in Paris would be “Ras el hanout–the top of the shelf”. My favourite, non sleek, practical, wonder world of pots and pieces.

I have been there on two separate occasions and have had the most helpful and friendly service one could desire. Having my boys with me on one occasion was the cause of devoted attention once Franck discovered that boys were interested in cooking. We were introduced to our first Opinel knives–boys pen knife size–and myself a classic No. 8 folding knife “the one every one has as their first Opinel” according to Franck. Something we will treasure. Olive scoops made of olive wood from Provence were bought with glee, as were metal brioche skewers with roosters or wild boar or Fleur de Lys as handles. Snail forks and pots were the choice of one boy.

I am more than happy to post their web link: http://www.e-dehillerin.fr/en/index.php

When I cater for a function, I can’t help but be cuisine type/theme oriented and have been known to specifically hunt out crockery and other table dressing to match.

Some call me anal. I say I have a close attention to detail..
Once, years ago, in catering for a medieval themed wedding banquet for a friend, I sourced some earthy terra cotta fruit and serving bowls and platters at the most insanely bargain price from the famous Robert Gordon Pottery. They were an experiment for them and exactly what I had in mind. I bought the whole 50 or so pieces, they looked fabulous laden with fruit, roast meats and vegetables and breads. I still have them to this day.

For a 40th birthday Moroccan themed afternoon tea, I bought wonderful bronze and pewter platters and cake stands and bowls from op shops, to be homes for the Moroccan dips, nuts, fruits and pastries that graced a rose petal-strewn banquet table.

Do I go on? I admit it.
I have been a kitchenware and cookbook bower bird.
I should stop.

There is no more room in the attic. There is no more room under the beds, no more room in the wardrobes, no more room in my husband’s study. There is no more room in my study.

I am learning to restrain myself. I am learning to pare down and keep and appreciate the classic, foundational equipment.

But even like after a full meal there is room for dessert, there is room to dream, look, touch and appreciate lovely ware.
And maybe give a loving home to some interesting little thing.

 

Further Fennel facts

Posted on by August 19, 2012
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Fennel is a plant species in the genus Foeniculum. It is a member of the family Apiaceae. It is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery leaves (Source: Wikipedia)
Scientific name: Foeniculum vulgare
Higher classification: Foeniculum
Rank: Species

Fennel has a reputation for increasing milk production in nursing mothers.

Fennel seeds are often chewed to give fresh breath.

Fennel pollen is more intense in flavour and seems to be being used a lot in salads and dusting on fish/pork dishes.

Bulb fennel can be used in sweet dishes, too.

Bulb fennel can be candied and used in biscuits.

Maybe an apple and fennel crumble???

Fennel bulbs come in a male and female version (that’s how they produce seed).

Its rooted bulb is known as the crown.

If you have a baby who is prone to getting wind, make a tea from fennel seeds and use it instead of Gripe Water.

The Random Lunch Challenge- Sam and Tom Yum soup

Posted on by August 19, 2012
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Based on the knowledge that there were a substantial amount of left over rice noodles in the fridge, and a cold wet day outside, the RLC thought process pretty quickly leapt to the image of a hot, tasty bowl of soup…something warmingly spicy, slightly salty and that lovely tastebud-tingling spritz of lime…

Boys found a Tom Yum soup base and were pondering the purchase of some prawns. They quickly recognized that this would be a RLC budget blowout, so with the cogs in motion, checked out some fish balls…hmm. Not quite the thing to clinch it. Scanning the rack of dried weird and wonderful goodies, the answer came–a 100g packet of dried whole cuttlefish tickled their fancy. Yes, random, but hey, isn’t it the RLC?

A bit of vegetation was required so a zucchini (and some coriander at home) later, we were set to go.

As the shopping was packed away, the cuttlefish was soaked, then sliced finely and put into boiling soup stock. We did add a cup of coconut milk too. The finely julienned zucchini and noodles were added with a splash of fish sauce and  it was finished with the juice of a lime.
The slurping as we ate signified the soup’s lip-smacking deliciousness.

Now, that was using your noodles, boys!

Never Fear–Fennel is here!

Posted on by August 16, 2012
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Bulb fennel, or Florence fennel, is quite prolific at the moment. It has been in season for a while, but I have definitely noticed its profusion by the cost: 3 bulbs for $2 at my market stall. Now, I have to make the most of that!

Fearful of fennel? WHAT do I do with it?… Its  aniseedy flavour is liked by some and tastes too strong or ‘different’ to others. I love it, but admit I only discovered it in my adult life.
Fennel can be eaten raw or cooked, and cooking does mellow the flavour–it is especially nice almost caramelized like onions, served in a similar way.
Bulb fennel is related, believe it or not, to carrots, parsley and celery. When you buy it, look for unblemished, crisp bulbs with non wilted fronds.
Last week, I made a Fennel and Salmon Risotto which, on a cold winter’s night, went down a treat:
Ing:
1 medium sized fennel bulb, cored and thinly sliced. Save fronds for serving.
1 leek, cleaned and sliced into thin discs
1 tbs olive oil
2 tbs butter
2 cloves garlic, crushed
1 litre hot fish stock
1 1/2 cups dry white wine
400 g risotto rice
400 g boneless, skinless fresh salmon (fillet), cut into bite sized chunks
1/2 cup chopped parsley/dill mix
2 tsp lemon zest
Method:
Heat oil and butter in stockpot/pan. Fry fennel slices over medium heat until soft and golden and caramelized.
Add leek and cook until leek soft.
Add rice and stir to coat rice with oil/butter.
Turn up the heat and keep stirring for 2 min so rice does not stick or brown. Add garlic and stir. Add wine whilst continually stirring.

When the wine has cooked out, turn heat down a bit and stir in hot stock ladle by ladle, adding next ladle full when the last has been absorbed. This should take about 15 mins. The salmon chunks can be added with last ladle of stock and should cook in 5 mins or so. The risotto should be moist and loose in texture.
Stir in parsley, dill and zest. Top with chopped fennel fronds.

Another consistent fennel recipe I make is what I call Fennel Slaw:
Ing:
1/4 medium Savoy cabbage, finely shredded
1 medium fennel bulb, cored and finely sliced
up to 1 cup egg mayonnaise
1 tbs seeded mustard
zest of one lemon.

Mix all ing together.
Really nice with roast pork and grilled fish.

More “fennel foughts and foody fings” next Bounty of the Month post.

 

A favourite–for small and big kids alike. Ricotta berry hot cakes

Posted on by August 13, 2012
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Ricotta and Berry Hotcakes

Ing:
1 1/3 cups fresh ricotta
3/4 cup milk
4 eggs separated
1 cup plain flour
1 tsp baking powder
pinch salt
50 g butter
1/2 cup berries

Method:
Mix ricotta, milk, egg yolks in a bowl.
Sift flour, baking powder, salt into another bowl.
Add to the ricotta mix and combine gently. Fold in berries.
Beat egg whites until stiff peaks.
Fold egg whites into berry batter.
Fry hot cakes (about 2 tbsp per cake) in buttered pan until golden each side.

A little bite to get the juices going: thoughts on getting children interested in good eating

Posted on by October 1, 2012
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Life is what happens while you are busy making other plans..
I have done a few catering and foodie things last week, but I have to say that again we did not get to The Random Lunch Challenge last weekend–shopping for the upcoming birth of grandchild took over. Lunch was just a quickly grabbed BBQ sausage and onion in bread from a fund raising stall outside supermarket. But somehow, still oh so good.

Family life/relationships are foundational to many of my cooking and eating experiences, and thinking about babies and children is the seed for the following: on children and food.

I have a few fond memories of food things in my childhood;
My mother’s very resourceful and creative cooking;
Poring for hours over the Time Life cook books at my father’s house;
my Aunty Hazel’s meals and the cooking set she gave me as a birthday present once;
coming home from (early primary) school with my brothers to get industrious in the kitchen and make things like banana cake–whole, unpeeled bananas included!

In all, I had positive, creative and enthusiastic input about eating and cooking, and I really believe that that sort of influence can colour a child’s approach to even the most basic level of eating  the food provided for them. (I am not going into the whole area of allergies, etc.–that is a different issue.)

In more recent years, pre children, I cooked at child care centres that provided the children with morning teas, hot lunches and afternoon teas. With all nutritional requirements understood (there are many good internet articles on this), I developed menus that were tasty, interesting without being totally unfamiliar and even had an educational input about where different food items/ingredients came from or how they were made. Roughly, the main meals were centered on a pasta recipe, a couple of meat recipes, a vegetarian recipe, and a fish based recipe over the week.

Menu examples are:

Morning Teas Toast and savoury spread/fruit
Ricotta hotcakes with a few berries in
Lunches Moroccan Lamb, cous cous, salad ingredients
Vegetable filled bolognaise style meat sauce, spaghetti, salad ingredients
Chilli chicken, rice noodles and steamed green vegetables
Zucchini slice, baby poatoes, green salad
Cheesy tuna pasta bake, green vegetables or salad.
Afternoon Teas Cheese scones, fruit platter
Museli slice, fruit platter
Custard and fruit cups
Dip selection and turkish/Lebanese bread, vegie sticks.

These are but a few examples, and are all meals I would consider family-friendly for cooking at home.

When I had my own children, they never liked sloppy mush and basically went from first cereals to soft but holdable food such as carrot sticks. In fact, they ate a softer version of what us older family members were eating. That was  always the case–after 8 months or so I never cooked them a totally different meal than the family meal. I really believe that sometimes we make a rod for our backs by cooking different meals unnecessarily. Maybe this is the product of many of us having the luxury of better incomes to be able to do this.

And again I am not talking about food allergies or health requirements.
And I do acknowledge that we all have different tastes and textural appreciations, but my experience has shown me that a new food sometimes has to be tried at least 5 times before considering it not working.
My 4 children all enjoy cooking and eating well (creative, interesting nutritionally balanced) and hopefully they in turn will be able to teach and positively influence their children.

A little postscript:
We gave our boys a Wusthof Trident cooks knife each for the celebration on becoming teenagers. They proudly use them each morning to prepare their school lunches (and dinner once a week for family).
I am sure they will continue to use them as they grow into adults and cook for others.

The grand passage, a cake, some curry and the warmth of others.

Posted on by August 6, 2012
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No Random Lunch Challenge this week.
“WHAT! how could this POSSIBLY be?” I hear you cry in disbelief.

In fact, we ate 2 min noodles.
Something grander and much less random was about to occur and there was no time for a decent lunch.

The celebration of boys’ passage to teenagerdom was imminent, and with 20 or so family coming for birthday cake afternoon tea, I had to get to work so there would be a cake to actually have. Well, an assembled and dressed cake that looked somewhat birthday-ish. (I had cooked the cake layers the day before.)

Apart from the pimple cake idea, the request was a Black Forest Cherry Cake. And I was to make two.
I found this traditional recipe for Schwartzwalder Kirschtorte, and was all set for a marathon bake.

Then I realized I hadn’t bought the Dutch cocoa powder I prefer to cook with. I had been sick in bed previously and my head wasn’t with it. I was forced to use a brand that I find somewhat anemic, lacking chocolaty depth.
I followed the recipe, including putting dry flour/cocoa mix gradually into the beautifully voluminous whipped egg whites.
Something chemical must have happened because the mixture just seized and no matter how gently but thoroughly I folded, the lumps would not go. I was forced to use a stick blender to de-lumpify it, but in the process, lost the volume and lightness of the egg whites.
I soldiered on and decided to cook each of the cake layers separately rather than try and cut one large cake.

The first layer came out and looked and smelt great.
On trying to take it from the loose bottom tin I was using, it slipped out on to the bench. OK!
But then it kept on sliding and fell off the bench and onto the floor. I did not want to look, but rallied myself for a disappointment and went to retrieve the runaway. It was fine (and the floor was clean.)

Next layer cooked. No problems.
Cake at this stage even with filling would only be 3 inches high.
Had to make another few chocolate cakes, but did not have the 8 eggs used in the original recipe.
I went back and used a simple, tried and tested chocolate cake recipe that required the amount of eggs I had left.

Cooked what I hoped would be another 4 layers so each cake would be the same, but only scraped in 3 more. And one of them broke into 3 large bits. Was to be hidden in the middle, smothered in cherry jam, cherries and cream. Sigh.

So back to THE day–I assembled the layers of cake, Morrello cherries, cherry jam (no cherry liqueur) and cream and topped the cakes with cream and grated dark chocolate, ringed with fresh plump cherries.

Big sighs. It was done, although not to my mind’s picture.

Family and friends gathered and ate the traditional birthday choice of sushi and a few other nibbles, then CAKE. One whole 30cm cake eaten by evening’s end.
There was much good discussion, chatting and laughter and the afternoon rolled on into evening, and the other “boys’ instituted” birthday tradition of a curry meal was served. The curries, except for Jill’s contribution of the beef curry, I had made the day before. Thank you Jill.

The warmth of beef curry, Spinach and lamb saag, lime and basil chicken curry, rice and all the accompaniments of raita and chapatis etc. just extended the warmth of relating that was going on.

As I was pottering in the kitchen, I looked out upon my boys and husband and  extended family and thought to myself–this is what it’s about. Really. Not a perfect food magazine cake. I quietly ate humble pie (or should that be imperfect Schwartswalder Kirschtorte?)

Where righteousness and bliss shall kiss one another

Posted on by July 29, 2012
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It’s that Sunday afternoon quiet when one either has a nap, or a sense of melancholy can sometimes wrap itself around you.
I am, however, going to spend the time writing about a film whose message(s)
have been permeating my thoughts about food and hospitality over the last few days.
I read a significant amount and certainly appreciate a good movie. Now, when a book or movie is good and involves food and hospitality, I am there!
Of the score of movies with a food/relationship focus, none stands out in my experience more than Babette’s Feast.

Isak Dinesen wrote this short story, turned into a movie by Gabriel Axel in 1987.
Yep, a while ago but a timeless message. The foundational Christian messages of death, resurrection and redemption.

Babette, accomplished Parisian cook, finds herself as a refugee to an austere Danish village after her husband and son die in the French civil war. Babette is maid to two spinster sisters who preside over a small group of pious, charitable, austere disciples of their deceased Christian minister father. By the time Babette came on the scene, the little sect had become quarrelsome, dry and cold in their relationships.

In a desire to honour their father, the two sisters decide to hold a meal on a day that would have been his 100th birthday. Babette throws the style of meal on it’s head and severely disturbs the communities’ harsh attitudes to enjoying good things by spending ALL her newly found lottery win on the ingredients for a feast not known before to this group. The members adamantly try and deny their enjoyment of this sacrificial feast, but as the food and wine positively assaults their senses, they warm up. They warm up not only to allowing themselves to appreciate and enjoy the tastes and textures, sights and smells, but they warm up to each other. Past difficulties are dealt with, sins forgiven and love acknowledged.

My mind, and I’m sure it is the intention of the film, goes to thinking about the generous loving sacrificial service of Jesus that brings redemption of relationships, the reconciliation of participants at a glorious feast that rises above bodily nourishment to restore the soul.

For a more comprehensive analysis of Babette’s Feast see an article by W. Wright – Babette’s Feast : A religious film 1997 Journal of Religion and film.

If you get a chance, digest this movie with relish.
And for me, writing this was a delightful way to share something I think is special, on a quiet Sunday afternoon.