Subj : More kitchen projects
To   : ALL
From : JIM WELLER
Date : Mon Sep 05 2022 15:45:00

On this holiday weekend:

Fancy porridge: It's getting cooler with 41 F in the forecast
tomorrow night so time to set aside cold cereal and resume making
porridge. Oatmeal is like potatoes or rice: boring when plain but
easily improved with additional ingredients such as diced apples
with raisins and brown sugar. This morning, brunch started off with
old fashioned rolled oats topped with walnuts, bananas and maple
syrup. The oats need 15 minutes of cooking. The apples and raisins
or the walnuts go into the pot during the last five minutes of
cooking.

Milo bread: I made a large round loaf of 50% wholewheat sweetened
with molasses and added one rounded tablespoon of Milo (instant
chocolate malt drink mix) which gave the loaf an ever so subtle
chocolate taste. It was lovely with peanut butter or toasted with
jam, not so great with cold cuts, fried eggs or cheese.

Whitefish: super fresh filets from Great Slave Lake, coated with
seasoned flour: red and black pepper, mustard powder, poultry
seasoning (thyme, sage, rosemary, marjoram and thyme with a little
bay leave, celery seed, basil, and just a pinch of allspice, ginger
and nutmeg) and panfried in lard. (We still have lots of rendered
fat on hand from the last pork shoulder roast.) This led to:

Fish chowder: diced potatoes, onions, banana peppers and Vietnamese
fish sauce all fried in lard, For broth I used water, the leftover
fish pan juices, 1/4 of a ramen prawn flavour package with a flour
and butter roux.  Then I added a finely chopped broccoli crown,
black and red pepper, mustard powder and fresh savory and at the end
the leftover fish and some milk. I also had a handful of thawed
green peas in my portion.

Nutella: purchased just for Charlee when she was here but she left
most of it behind. So now Nutella sundaes are a thing here.

I took all the bones that had accumulated in the freezer and made
a gallon and a half of soup stock. There was a lamb leg, beef blade
steak, pork shoulder, pork chop and chicken bones in all.

I also made a batch of BBQ sauce with a base of tomato sauce,
molasses and malt vinegar and soaked and boiled up some pinto beans.

A different style of baked beans: onions and banana peppers fried
in lard, then diced cooked pork shoulder, a mix of fatty and lean,
flour, some stock, lots of cooked pinto beans, flavoured with the
bbq sauce and thickened with cornmeal.

Now Roslind is taking over the kitchen to bake white bread and some
tarts. Except for salads to go with, I won't have to cook again
until next weekend.



Cheers

Jim


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