Robin sign of spring

Once again, the Robin that tried to get into my kitchen last year to nest, is back. She keeps flying into my window and has become so used to seeing me she doesn't fly away when I take her pictures close up or open the garden door and try to shoo her away

Last year she was most  persistent and kept flying into the window for a few weeks. I thought that my tomato plants were attracting her as they were right by the window.

Cinnamon Roll Buns

Not sure why I had frozen sweet dough in my freezer, but after letting the dough thaw out in my refrigerator overnight, I rolled out the dough into a large rectangle, covered  the dough with brown sugar, tons of cinnamon and butter.  I also added whole almonds that had been toasted. Rolled up the dough and cut into about 2 inches pieces. Added the rolls to a prepared pan and baked at 350 for about 30 minutes.  

You don't need to use sweet dough which has eggs, butter and sugar in the dough.  My Mom use to use her regular bread dough that did not have eggs or butter and little sugar. I actually prepare these rolls to the ones made with a sweeter dough.

Green Curry Sauce

Green Curry Sauce

Into my food processor went:

• 4 cloves of garlic
• 1/3 of a white onion
• handful of fresh Cilantro
• piece of fresh ginger
• 3 tablespoon of lemongrass
• 3 tablespoon of fish sauce
• pepper
• 2 large jalapeño and one green chile 
• 3 tablespoons of olive oil
• 1/2 teaspoon of coriander and cumin, each
• lime, whole

I will let it mellow and then decide what to do with the sauce.  I think it may need some sweetness but will decide before I use it.. The sauce has a lot of heat from the peppers!  Adding coconut milk may be a great solution!

In Wine and Food magazine

On Jean-Georges Vongerichten's most recent trip to Bangkok, he ate at a small restaurant where the waitress set out bowls of curry sauces alongside platters of cut-up raw vegetables, herbs and rice noodles. (You could also serve chicken or fish.) Customers assembled their own meals. At home, Vongerichten now offers several curries at the same time because he likes the balance of sweet, spicy and herbal flavor

The amount of sauce that the above makes is over a cup.. too smoking hot with the one chile pepper.  I used about 3 Tablespoons of the green curry sauce and about half a tin of coconut milk.. I find that the coconut milk loses it's flavour as it cooks so I added more at the end to keep that coconut taste.  I used 3 frozen chicken breasts, 3 tablespoons of the green curry sauce and about a half a tin of coconut milk.. I baked the chicken in a covered dish at 375 for an hour.  I pan steamed some Shanghai greens.. The Shanghai greens were packaged with garlic, oil and Oyster sauce.  They still had to be washed well. I usually do not buy packaged items as more costly but since these packages where being cleared out out at 50% off,   they were worth the price.
The chicken was lovely.  But I still have tons of the sauce left over. Considering freezing small portions for other dishes! Oh Dear! Just when I am trying to clear out my freezer!

Irish Dundee Whiskey Cake

Happy St Patrick's Day

How interesting to reconnect with a blogger that was my very first blog to follow! Alanna's blog is very interesting as she shares some of her personal history along with a recipe.

The latest being a story on one of her  Grandfather's English-born cousins and her cousin's Irish Spiced Cake that she made every ten days for her husband.

As I was making the cake, I recognized a step my Grandmother Anna used when she made her boiled Raisin Cake.. In this cake, the milk is brought to boil then reduced to simmer with the spices, raisins and nuts along with baking soda!

In researching the Irish Dundee Cake, most of the recipes had little liquid other than a tablespoon of Whiskey.  In my version, I added a tablespoon of plum jam, lemon zest and lemon juice plus 1/4 cup of Jameson Irish Whiskey. With the extra amount of Liquid, I added a 1/4 cup more of flour!  The cake is full of plump raisins and cranberries, that I imagine if wrapped up and left for a couple of days would mellow!  Unfortunately the cake disappeared quickly even when still warm.

Birthday greeting Blog -Saukerkraut Pizza

Another Blogger who happens to be my cousin also did a blog for my birthday!
She writes about her family and growing up in the prairies. With each blog she features pictures and recipes! Her site is called UkrainiYum, Take a look !

UkrainiYum!

FRIDAY, 18 JANUARY 2013

MARILYN, try this . . . SAUERKRAUT PIZZA!!!

For Christmas, 2012, Marilyn pickled grapes and jalapeno.  How did that go, Cousin?

I love Marilyn’s sense of humour – at least I hope she was kidding when she wrote, “I am seriously eyeing the leaves on this plant to also pickle.”

                                                    And what about this?

                                                 Candied Tomatoes

                                           Marilyn is definitely an adventurous cook. 

 Marilyn also really enjoys telling us cute stories about her grandchildren.  Like when Natalie (aged 5) met Sophia 

and asked her mom, “Where can we buy one?  I want one.”

Marilyn has boundless energy.  Following all those food blogs and decorating blogs . . .  My goodness, Cousin, where do you find the time?

Marilyn, you used to write a blog.  How about putting some of that zest to work and starting it up again?   Now, that would be a winner!

                                                              *******************

 PIZZA DOUGH and PIZZA METHOD:       

PIZZA DOUGH 

1 tsp sugar

1 ¼ cups lukewarm water

1 envelope (2 ½ teaspoons) yeast

Flour:  2 ¾ cups and just enough more to make a non-sticky dough (one or 2 tbsps)

1.       Stir to dissolve sugar in lukewarm water.

2.       Sprinkle the yeast onto the swirling water.  Do not stir.  Let stand for 5 to 10 minutes until foamy.

3.       Put 2 cups of flour into a large mixing bowl.

4.       Measure another cup of flour and set it to the side.

5.       Stir the yeast and water into the mixing bowl.

6.       Sprinkle some of the extra flour onto a working surface.

7.       Drop another ¼ cup flour onto the dough in the bowl.  Now turn the contents of the mixing bowl out onto the working surface and start kneading.

8.       Sprinkle additional flour from the cup onto the dough as needed to make a smooth, non-sticky, but still tender dough.

9.       Sprinkle more flour onto the working surface.  Set the dough on this and cover with the mixing bowl.  Leave to rise for at least 10 minutes while you prepare the pan and the toppings.

******************

Brush the pan with 1 tsp of vegetable oil

Place oven rack at lowest level.  Preheat the oven to 500 degrees.

Prepare the toppings:

  

SAUERKRAUT PIZZA -- toppings:

http://www.tasteofhome.com/Recipes/Sauerkraut-Pizza

1 pound pork sausage

1 cup chopped onion

1 tsp fennel seed

1 tsp oregano

1 tsp basil

1 garlic clove

8 ounces mozzarella cheese

213 ml can of tomato sauce  

1 cup well-drained stewed tomatoes

1 cup well-drained sauerkraut

¼ cup Parmesan cheese

Cook sausage and onion together with spices and garlic until sausage is cooked.
**************

When you lift the bowl over the dough, you will find the dough will be in a soft, round shape.  With floured hands, gently lift it and place in centre of oiled pan.  Press and push the dough to fill the pan.  

Bake dough without any toppings for 7 minutes.  Remove from oven.

Reduce oven temperature to 450.

Cover with toppings.  

Place toppings on pizza dough in this order:

-          spread about half of the can of tomato sauce over the crust

-          sausage mixture 

-          drained, chopped tomatoes

-          sauerkraut

-          shredded mozzarella

-          Parmesan

Return to oven and bake the pizza for 15 minutes until the cheese is melted and just starting to brown.

 I was really doubtful about trying this recipe but it turned out a winner, too!

HAPPY, BIRTHDAY, MARILYN! 

Ukrainian Christmas Eve in Rural Manitoba

Here is a blog written of my experiences in rural Manitoba this Jan, especially on Ukrainian Christmas Eve by another blogger.. do take a look!

Ukrainian Christmas – Canadian Style

12JAN

Posted by Suburban Grandma in Culture, Life

2

Ukrainian community in Canada is spread out throughout the country, yet very united and organized.

Ukrainian traditions are well preserved and passed down from generation to generation, which is a very fortunate thing for any nationality in Diaspora, but well cherished by Ukrainians.

One of my blog followers from Manitoba, Canada, was kind enough to take the time to share some pictures of their celebration of Ukrainian Christmas Eve with her family, and their 90 years young aunt.

They all worked together to prepare a very elaborate Christmas Eve meal, which consists of at least 12 course meatless dishes.

In the picture above,  you can see the teamwork going on in the kitchen, under a watchful eye of the “senior chef”, who is a well seasoned cook, with well earned seniority in traditional food preparation experience.

The finished product in the lower section of the display, looks very professionally done, and delicious.

Table is set with all the delicious food, and everyone is ready to partake in this beautiful traditional Ukrainian Christmas Eve supper.

What fond memories this creates, which is what holidays should be all about.

She also captured the beauty of the Ukrainian church they attended that evening, and reminisced a little about the past.  Please take a listen.

I truly appreciate her thoughtfulness and effort.  Duzhe Dyakuyu (Thank you very much).

After the traditional Christmas Eve meal we drove in a ground blizzard to a wooden country church which is surrounded by farms with only a country hall across the road.

This hall was popular on long weekends with midnight dances  I never attended as probably not allowed to as it did have quite the reputation.

The church is still used once a month.  In fact the parishioners still go Christmas caroling on the 7th.

Note the candle lite chandelier.

When we left the church, the night sky was spectacular as we identified the different constellation!

Something surreal about spending
Ukrainian Christmas in the country!

I would love to hear from others who would like to share their unique stories.

Ukrainians are still in the Christmas season, and awaiting to celebrate New Year on January 14th.

Merry Christmas and Happy New Year!!

12 dishes of Ukrainian Christmas Eve

"Khrystos Rodyvsya" (Christ is born). The reply is "SlavimYeho" (Praise him). 

 Christmas meal starts with the first star, believed to be the star of Bethlehem

After the singing of Boh Predvichnyi ( God Eternal) the meal begins.

The Twelve Traditional Dishes starts with Kutya, a wheat berry dish with poppyseeds that has been simmering in a saucepan all day, flavored with honey..

The next dish served is a soup.  My Grandmother always served Lenten Borscht or Pisnyy Borscht with tiny dumplings called 'Vushka" or small ears. However, my Mom served Cream of Wild Mushroom soup.

Appetizers such as Pickled Herring, Pickled Mushroom and Marinated Salmon(Gravlax) is served next. 

The main Meatless Entrees served are Pyrohy or dumplings with  two different filling; Sauerkraut and potato with cottage cheese.  A wild mushroom sauce is also served to be a topping for the pyrohy 

Meatless Holubtchi or cabbage rolls, Cabbage rolls, 2016, Nalysnyky or crepes with cottage cheese filling, Mushroom sauce and pan seared Haddock or Salmon.  Fish Balls are delicious and popular with the young children.

A sweet Pyrohy are delicious with a fruit filling like, Prunes, Plums or Cranberry!

For dessert, assortment of Christmas baking with fruitcake and pampushky are served.

I am posting my recipes as I prepare the dishes for this year's Christmas Eve meal.

Here is another beautiful site to check out on 12 Ukrainian dishes for Christmas Eve