This was taken from our breakfast nook looking out over the river.I have so much blogging to catch up on, as Mike pointed out in our last post, but I wanted to share this perfect morning with you!
Tuesday, October 20, 2009
Sunrise, Scotland
This was taken from our breakfast nook looking out over the river.I have so much blogging to catch up on, as Mike pointed out in our last post, but I wanted to share this perfect morning with you!
Saturday, October 10, 2009
football, dre and robyn, scottish wedding in maine, home againe, laura's visit, other football, pretend football, and I need a job
It has been a long time since I rambled off a blog entry, so I know you all must be waiting eagerly with anticipation. If you haven't checked in a while Steph has been uploading some delicious food blogs so don't miss those. The past two months have been packed with new adventures and so we begin...
Played in my company's 90 year old football tournament called the Ellison Trophy. We played 5-a-side with over 20 teams. Since none of you were there and can't check the results, lets just say my team won the whole thing.
(the nice thing about losing is that you get to grab a pint at the pub, carry it to the sidelines, and watch the rest of the games)
Dre and Robyn came the next day, and proceeded to whisk my wife away on a week long trip around Scotland. (I know, I know, this meant I actually had to cook for myself. Shocking right?) Luckily, I got to meet up with them the next weekend and we spent the day at the Braemar Gathering. This was a fantastic highland games event, with all the usual tossing of big heavy objects, the all day tug-of-war competition between Army units (my favorite team was the 52nd division Army ENGINEERS!), highland dancing, bag-pipe band competition, and track & field events. The best was the hill run, where competitors ran several miles up a windy path to the top of a mountain behind the stadium, and then ran (tumbled) straight down. Mental! The Queen even came and sat right across from us!
A week after Dre and Robin arrived, we spent a weekend in Maine at Colin & Ashley's wedding. What an awesome time, it was on Pemiquid point, right next to the lighthouse. Seriously, such a beautiful wedding and a ton of fun. It was just fantastic to see everyone and we had an inedible time (and the guys looked really awesome in their kilts). And even better, Colin and Ash just booked their tickets to Scotland! (For those that don't know Colin grew up in the town in Scotland that we are living in now)
A week after that came the whirlwind trip back home. Birthday celebration lobster cook out (thanks Mom & Dad) , saw nephew Grant who is getting huge!, reunion with the kids at school, first night ever at BHP, birthday celebration with the Dows, home friends get together with Tito and Lara.... and back again. Fairly sick of flying by now.
Then our friend Laura came for a visit cause she just happened to be passing through the area (the area = Europe). We had an awesome time and checked out Edinburgh, the local fare, and my personal favorite part of Scotland, Arran Island. Visited the distillery and some castles, met some Aussie charity bikers... good times.
Tomorrow, the parents arrive and sister comes over a couple days later. I will probably blog about that some time around Thanksgiving.
The plan for today (based on the advice of my barber), drive south past Girvan, turn off the main road and get lost... properly lost. Supposedly beautiful lowland mountains and glens. We will see.
Other than that, Tommy and the Patriots sound like they are doing ok (the other football), which has me quite choffed (pleased?), but both my fantasy teams are absolutely horrible, and MBA recruiting season has begun. So anyone in need of a student who is terrible at fantasy football and is lost in Scotland please give me a job.
Played in my company's 90 year old football tournament called the Ellison Trophy. We played 5-a-side with over 20 teams. Since none of you were there and can't check the results, lets just say my team won the whole thing.
(the nice thing about losing is that you get to grab a pint at the pub, carry it to the sidelines, and watch the rest of the games)Dre and Robyn came the next day, and proceeded to whisk my wife away on a week long trip around Scotland. (I know, I know, this meant I actually had to cook for myself. Shocking right?) Luckily, I got to meet up with them the next weekend and we spent the day at the Braemar Gathering. This was a fantastic highland games event, with all the usual tossing of big heavy objects, the all day tug-of-war competition between Army units (my favorite team was the 52nd division Army ENGINEERS!), highland dancing, bag-pipe band competition, and track & field events. The best was the hill run, where competitors ran several miles up a windy path to the top of a mountain behind the stadium, and then ran (tumbled) straight down. Mental! The Queen even came and sat right across from us!
A week after Dre and Robin arrived, we spent a weekend in Maine at Colin & Ashley's wedding. What an awesome time, it was on Pemiquid point, right next to the lighthouse. Seriously, such a beautiful wedding and a ton of fun. It was just fantastic to see everyone and we had an inedible time (and the guys looked really awesome in their kilts). And even better, Colin and Ash just booked their tickets to Scotland! (For those that don't know Colin grew up in the town in Scotland that we are living in now)
A week after that came the whirlwind trip back home. Birthday celebration lobster cook out (thanks Mom & Dad) , saw nephew Grant who is getting huge!, reunion with the kids at school, first night ever at BHP, birthday celebration with the Dows, home friends get together with Tito and Lara.... and back again. Fairly sick of flying by now.
Then our friend Laura came for a visit cause she just happened to be passing through the area (the area = Europe). We had an awesome time and checked out Edinburgh, the local fare, and my personal favorite part of Scotland, Arran Island. Visited the distillery and some castles, met some Aussie charity bikers... good times.
Tomorrow, the parents arrive and sister comes over a couple days later. I will probably blog about that some time around Thanksgiving.
The plan for today (based on the advice of my barber), drive south past Girvan, turn off the main road and get lost... properly lost. Supposedly beautiful lowland mountains and glens. We will see.
Other than that, Tommy and the Patriots sound like they are doing ok (the other football), which has me quite choffed (pleased?), but both my fantasy teams are absolutely horrible, and MBA recruiting season has begun. So anyone in need of a student who is terrible at fantasy football and is lost in Scotland please give me a job.
Wednesday, October 7, 2009
Glorious Game at Braehead Cook School
I was famous today! I was interviewed on the radio during my class. 96.7 West FM was doing a segment on the cook school and they asked me for two 30 second interview slots (oh so long, right?) Oh yes, I am a famous cook now.
The day was spectacular, as it always is! We had lots of glorious game. We started with dessert- an apple tarte tatin. The chefs asked if I'd mind making the recipe as listed, using phillo dough, so that my husband could enjoy it later. They would then make me a special dessert to eat! So Mike gets the tarte!
Next, we watched a demonstration of Pumpkin and Wild Mushroom Gratin and then cooked that, too!
By 11:30 am, I was getting really hungry with all these delicious smells! I needn't have worried, however, because we were about to eat a bunch!
We had a long demonstration session which included carving the saddle of a roe deer to remove the loin. We also saw wild duck, hen pheasant, grouse, red leg partridge, and hare prepared for roasting as well as breasts removed for pan frying. The chefs demonstrated the preparation of a braised cabbage dish that we would eat with lunch.
We were given a breast of grouse and a breast of partridge to pan fry. We fried them in a mixture of oil and butter on high induction heat in a nonstick pan, and then put them in a 225oC oven for a few minutes to finish. We ate them with the braised cabbage, yum! I really like grouse, it was very interesting- nothing like other birds I have eaten. It had a deeper flavor and an almost starchy texture. It went fantastically with the braised cabbage.
We next watched a demonstration of Pheasant in a creamy Madeira Sauce with Chicory and Dijon Mustard. We tasted the roasted duck and talked about how to prep, cook, and carve the birds. We talked a lot about turkeys and the native Americans. One chef asked if turkeys are indigenous to the US and specifically to MA. I talked about the flocks of turkeys running through Indian Village, and how Andrea and I once watched two turkeys chase some kids down Seneca on their way to the bus stop! It went over well.
We prepared roe deer on a salad of beetroot and walnut, similar to a recipe last class but with some effective and delicious changes- specifically that we toasted the walnuts and cooked beetroot before putting them on the salad. Warming the beets really was fantastic with the warm roe deer.
We were served our salads followed by the tarts. I was served this amazing poached apple dish with homemade ice cream- just brilliant. By then I was WAY too full, but what can you do? With such spectacular food, you need to eat it all!
Lucky Mike, I was sent home with my pumpkin and wild mushroom gratin, a breast of grouse and pheasant to cook, and a roe deer steak! Oh, and the apple tarte tatin, of course!
The day was spectacular, as it always is! We had lots of glorious game. We started with dessert- an apple tarte tatin. The chefs asked if I'd mind making the recipe as listed, using phillo dough, so that my husband could enjoy it later. They would then make me a special dessert to eat! So Mike gets the tarte!
Next, we watched a demonstration of Pumpkin and Wild Mushroom Gratin and then cooked that, too!
By 11:30 am, I was getting really hungry with all these delicious smells! I needn't have worried, however, because we were about to eat a bunch!
We had a long demonstration session which included carving the saddle of a roe deer to remove the loin. We also saw wild duck, hen pheasant, grouse, red leg partridge, and hare prepared for roasting as well as breasts removed for pan frying. The chefs demonstrated the preparation of a braised cabbage dish that we would eat with lunch.
(Partridge, Grouse, and Roe Deer)
We were given a breast of grouse and a breast of partridge to pan fry. We fried them in a mixture of oil and butter on high induction heat in a nonstick pan, and then put them in a 225oC oven for a few minutes to finish. We ate them with the braised cabbage, yum! I really like grouse, it was very interesting- nothing like other birds I have eaten. It had a deeper flavor and an almost starchy texture. It went fantastically with the braised cabbage.
We next watched a demonstration of Pheasant in a creamy Madeira Sauce with Chicory and Dijon Mustard. We tasted the roasted duck and talked about how to prep, cook, and carve the birds. We talked a lot about turkeys and the native Americans. One chef asked if turkeys are indigenous to the US and specifically to MA. I talked about the flocks of turkeys running through Indian Village, and how Andrea and I once watched two turkeys chase some kids down Seneca on their way to the bus stop! It went over well.
We prepared roe deer on a salad of beetroot and walnut, similar to a recipe last class but with some effective and delicious changes- specifically that we toasted the walnuts and cooked beetroot before putting them on the salad. Warming the beets really was fantastic with the warm roe deer.
We were served our salads followed by the tarts. I was served this amazing poached apple dish with homemade ice cream- just brilliant. By then I was WAY too full, but what can you do? With such spectacular food, you need to eat it all!
Lucky Mike, I was sent home with my pumpkin and wild mushroom gratin, a breast of grouse and pheasant to cook, and a roe deer steak! Oh, and the apple tarte tatin, of course!
Slainte!
(Hot Chocolate Fondant Pudding from last class)
(Hot Chocolate Fondant Pudding from last class)
Friday, October 2, 2009
Some New Recipes
I have two new recipes for the week. The first is BLT soup, the second is almond trail mix cookies, gluten free, of course!
BLT SOUP
(serves 4)
(serves 4)
2 leeks
1 large carrot
1 turnip
4 fingerling potatoes or 1 small baking potato
1 225g can chopped Italian tomatoes in tomato sauce
Chicken, Vegetable, or Beef stock, to cover veggies.
bacon
flat leaf parsley, chopped
Parmesan cheese, grated thickly
olive oil, salt, pepper
Put 1T olive oil in a pan, heat it up.
Cut leeks in half and then into thin half moons, rinse.
Cut Carrots and Parsnips in thin rounds.
Leek, Carrot, and Parsnip slices should be as thin as possible, a few mm.
Saute veggies in oil for 10-15 minutes on medium/low heat, stir often.
Add tomatoes, salt, and pepper. Cook 5 minutes.
Add stock to cover, add as much as you like for a thin or thick soup.
Bring stock to boil, meanwhile cut potatoes in thin rounds, similar to raw potato chips.
When soup begins to boil, add potatoes and simmer until potatoes soften.
Brown bacon, crumble.
Serve the soup topped with generous amounts of parsley, bacon, and cheese.
GF Almond Trail Mix Cookies
(makes 6 large cookies)
Preheat oven to 200 degrees C, 400 F
1 large egg
1/2 cup sugar
1/2 cup chunky almond butter
3/4 cup fruit and nut mix
6 squares good dark chocolate
Mix first four ingredients together.
For the fruit and nut mix, I used chopped pecans, almonds, raisins, sultanas, currants, and candied citrus peel.
Spray a muffin tin with non-stick spray or use butter or muffin cups.
Divide the batter into the six cups.
Press a piece of chocolate gently into the center of each cup.
Cook 15-18 minutes.
Note: I have a fan/convection oven here in Scotland, so cooking time may vary. Check the cookies like you would a cake until they're done. I had to put foil over them in the last five minutes so that they wouldn't darken too much on the top before the bottom was cooked. It takes a bit of watching the first time, but trust me, they're worth it!
1 large carrot
1 turnip
4 fingerling potatoes or 1 small baking potato
1 225g can chopped Italian tomatoes in tomato sauce
Chicken, Vegetable, or Beef stock, to cover veggies.
bacon
flat leaf parsley, chopped
Parmesan cheese, grated thickly
olive oil, salt, pepper
Put 1T olive oil in a pan, heat it up.
Cut leeks in half and then into thin half moons, rinse.
Cut Carrots and Parsnips in thin rounds.
Leek, Carrot, and Parsnip slices should be as thin as possible, a few mm.
Saute veggies in oil for 10-15 minutes on medium/low heat, stir often.
Add tomatoes, salt, and pepper. Cook 5 minutes.
Add stock to cover, add as much as you like for a thin or thick soup.
Bring stock to boil, meanwhile cut potatoes in thin rounds, similar to raw potato chips.
When soup begins to boil, add potatoes and simmer until potatoes soften.
Brown bacon, crumble.
Serve the soup topped with generous amounts of parsley, bacon, and cheese.
GF Almond Trail Mix Cookies
(makes 6 large cookies)
Preheat oven to 200 degrees C, 400 F
1 large egg
1/2 cup sugar
1/2 cup chunky almond butter
3/4 cup fruit and nut mix
6 squares good dark chocolate
Mix first four ingredients together.
For the fruit and nut mix, I used chopped pecans, almonds, raisins, sultanas, currants, and candied citrus peel.
Spray a muffin tin with non-stick spray or use butter or muffin cups.
Divide the batter into the six cups.
Press a piece of chocolate gently into the center of each cup.
Cook 15-18 minutes.
Note: I have a fan/convection oven here in Scotland, so cooking time may vary. Check the cookies like you would a cake until they're done. I had to put foil over them in the last five minutes so that they wouldn't darken too much on the top before the bottom was cooked. It takes a bit of watching the first time, but trust me, they're worth it!
Thursday, October 1, 2009
Michael's Birthday!
We celebrated Mike's Birthday yesterday! Here are some highlights:
The decorations (a monster theme!)
Special Breakfast:
Banana and Nutella stuffed French Toast
with bacon, of course! Streaky bacon!
Morning Presents (note the monsters)
New scarf for Michael
Dinner:
Peppercorn encrusted fillet steak marinated in balsamic vinaigrette
Rosemary Oven Fries
Goat Cheese Stuffed Broiled Tomatoes
We made balsamic lattice candy as a decoration
(accidental, but fun!)
Happy Birthday, Michael!
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