Daily Archives: February 9, 2013

by jdandy | February 9, 2013 · 8:34 pm

Jill’s rhubarb and apple crisp

I found this recipe online, googling rhubarb and apple crisp, and it’s from the heart and stroke foundation, so should be healthy.

Rhubarb Apple Crisp. 6 servings. (as we were 8 I adjusted the margerine and flour, the rest I kept the same.)

Ingredients-filling

150 ml (2/3 cup) granulated sugar

50 ml (1/4 cup) all purpose flour

5 ml (1teasp) grated lemon rind

I L (4 cups) fresh or frozen (thawed) rhubarb cut into 1 cm (1/2″) pieces.(I used fresh)

1 L (4 cups) sliced granny smith apples.

(this recipe didn’t ask for a specific type apple, but others had mentioned granny smith’s so I went with them)

Ingredients-topping

175 ml (3/4 cup) quick cooking rolled oats (not instant)

75 ml (1/3 cup) packed brown sugar

50 ml (3 tbsp) whole wheat flour (I used 3/4 cup, 3 tbsp didn’t seem enough)

5 ml (1 tsp) cinnamon

25 ml (2 tbsp) non-hydrogenated soft margerine, melted

(I used 4 tbsp, 2 didn’t seem to be enough)

Directions. Filling.

1. In bowl, combine sugar,flour and lemon rind; mix well.

2. Add rhubarb and apples, stir to mix.

3. spoon into 2 L (8 cup) baking dish.

Directions Topping.

1.In bowl, combine rolled oats, sugar, flour and cinnamon.

2. Add melted margerine and stir to mix; sprinkle over filling.

3. Bake in 190C (375F) for 40-50 minutes or until filling is bubbly and topping is brown.

Serve warm or at room temperature.

(I froze mine and reheated in oven when I had the meats cooking..it seemed to freeze well.)

Enjoy.

Take care,

Jill.

Leave a comment

Filed under Recipes

by jdandy | February 9, 2013 · 8:26 pm

Matterhorn – Karen Lomas – with fixed video link

A wonderful book and discussion. Fantastic atmospheric night with fantastic pho and vietnamese lettuce wraps all served in a very realistic mess tent pitched in Karen’s beautiful backyard.

John lomas created a short video of our evening (thanks to Erin and Jane for the pictures). Check it out. Turn on your speakers too!

Matterhorn Bookclub YouTube

Karen Lomas

Leave a comment

Filed under Book Club Meetings

by jdandy | February 9, 2013 · 7:50 pm

Jill’s Seafood Stew

On Friday, October 26, 2012, Jill Burns wrote:

Hi ladies

Note, I’ll give you the whole recipe, but I have never used the croutons part. Perhaps I should try and see how the flavour compares.

I haven’t used sour cream as a topping either.

SEAFOOD STEW

If using fish stock from a cube, you may not need salt.

For a soupier version, add more fish stock/and or wine.

2 tbsp. olive oil.

1 onion chopped.

2 cloves garlic, finely chopped.

19 oz (540ml) can or two cups fresh, tomatoes with juice, chopped.

2 cups fish stock.

1 1/2 cups dry white wine.

1 tbsp each chopped fresh basil, oregano and thyme, or 1/2 teasp. each dried.

1/2 teasp. hot pepper flakes.

Pinch saffron or turmeric (optional). (I use turmeric)

Salt and freshly ground pepper.

6 cups bread cubes.

1/4 cup olive oil.

4 cloves garlic, finely chopped.

8 oz (250 g) cod, haddock, bluefish or grouper, skinned, boned, cut in chunks.

8oz (250 g)salmon, skinned, boned, cut in chunks.

8 oz (250g) monkfish, skinned, boned cut into chunks. (I choose two of the white fish if monkfish is unavailable)

8 oz.(250g) scallops (I use the large ones)

8oz (250g) large shrimp, peeled, deveined.

Sour cream

Chopped fresh parsley or coriander.

In large saucepan, heat oil over medium heat; cook onions and garlic 5 minutes, stirring occasionally until soft.

Stir in tomatoes, stock, wine, basil, oregano, thyme, pepper flakes, and saffron/turmeric if using.

Bring to boil. Reduce heat to low; simmer, uncovered, 20 minutes or until thickened slightly.

Add salt and pepper to taste.( May be made ahead to this point).

Preheat oven to 350F.

In large bowl, toss bread cubes with olive oil and garlic. Spread on baking sheet. Bake in oven 15-18 minutes or until golden.Set aside.

Stir cod or alternative, salmon and monkfish into simmering stock mixture.Cook uncovered, 3 minutes.

Stir in scallops and shrimp. Cook uncovered 2 -4 minutes or until seafood is opaque.

Taste, add salt and pepper if desired.

Ladle into large bowls. Top with croutons, a dollop of sour cream and parsley or coriander.

Makes 6 servings.

Take care, enjoy, and have a great week.

Jill.