Collecting Dishes

I have a lot of tea sets and vintage dishes, and they are all different! My Mom likes blue Willow, so all her china goes well together, mine does not! Anyhow, there are a couple of sets that I would love to collect more pieces for.

The first set is a yellow tea set. It was my great grandmothers. I have all the pieces except for the tea pot, I didn't break it, my great grandmother did. But I would love to find the tea pot, or even extra pieces in case it breaks. It is Royal Albert, but with no name on the stamp. There is a gold lattice like pattern on the outside, even the inside is yellow. I have tea cups, saucers, lunch plates, a serving plate, sugar bowl and a cream pitcher. Now I just need the tea pot, or something that goes with it! Keep your eyes out for it!

The next set I have is Mikasa Duplex, by Ben Seibel. He did several collections for Mikasa in the 70s as the brand attempted to increase its cool factor. I have a full set of 6 dinner plates, salad plates, bowls, cups & saucers, 1 serving plate and 1 serving bowl. I found the set at a vintage store on Commercial called Attic Treasures. I got the whole set for $80, great price! And I picked it up just at the right time. As I was handing the woman my money, a guy was telling his friend "look what I found, I am going to get it!", they woman had to tell them sorry... already spoken for!

The dinner plates and salad plates have the star pattern in the middle. All the other dishes are green on the outside and white in the middle.

I found a blog where the writer has a similar obsession to me, but she collects all colours. Take a look.

http://apronthriftgirl.typepad.com/apron_thrift_girl/2007/04/mad_for_mikasa.html

The other peice I have is just that, one peice! But I have seen more, in fact I saw a whole set of it, but it was blue. I would love to have a couple more peices, especially since they co-ordinate with my Mikasa set. The stap on the back has a cluster of 3 leaves and says "turi-design, market, made in Norway" And in the middle of the stamp is something that kind of looks like 2 F's, a bit like this F/F. I think it is a cute pattern and would love to find more!

Recovering Kitchen Chairs

I bought 4 kitchen chairs a couple of years ago with intention of recovering them. The seats were super uncomfortable and the finish on the frame was coming off. They needed some work. I decided to recover the seats and try and pad them to make them more comfortable as well. Here are the supplies I collected to make this project work:

chrome spray paint

replacement screws (the originals are rusted)

1" foam (enough to cover the seats and backs)

vinyl for the seats

staple gun & staples

upholstery nails

I wanted to keep the chrome look of the chairs as I like the retro feel. I went to Canadian Tire and found a spray paint that looks like chrome. After I took apart the chairs I cleaned the frames and sanded them lightly. The spray paint really worked, they look great.

For the seats, you want to cut the foam about 1" bigger all around, lay both the seat and the foam on top of each other on your vinyl fabric. Pull the edges up around the sides to figure out how much you need to work with. Better to cut too big a peice so that you have lots to work with.

You want to pull the vinyl up around the sides as tightly as you can. Using the staple gun place the staples evenly spaced along the edges. You can trim the edges of the fabric after wards if you have an excess. And you can always take it off if you screw up!

For the back of the upper part of the chair I chose a contrasting fabric. I also bought chrome upholstery tacks to attach the contrasting fabric with.

Once I attached the back and the seat back to the legs they were done! I would say the total project took me 10 plus hours, not including the time it took to collect the supplies.

Another Soup Tip

It is officially Fall, and with that comes soup season. As much as I can I try to make my own broth. If you have a roast chicken, or steak with bones, or anything else that has bones, this is the best time to do it.

Making a good broth is relatively easy, I find the more stuff you add the better. If you have been keeping slightly wilted vegetables in the freezer, this is a great time to bring them out. If not, look through your fridge and see what you have. I tend to use broccoli stalks, celery, carrots, onions and lots of garlic. Also any herbs you have, I prefer full branches of rosemary, thyme, basil whatever you have. And with your onion, try to use a yellow onion, include the skins as it will add colour to your broth.

Put all of the vegetables, herbs and bones in a large pot. Fill the pot with water, make sure everything is covered. Turn on your oven to the lowest temperature possible, about 50 degrees. Put the pot in the oven and leave it for as long as possible 6-10 hours. I prefer to do it over night.

Then the next day you want to strain your broth and throw away all of the solid matter. This may seem like a waste, but it will have no nutrients left, all the nutrients are in your broth. Now you can start to make your soup. If you don't want to make soup that day you can freeze it, if I have more than enough for one container of broth I will freeze some of it in ice cube trays. This way you have small portions of broth that you can add to gravy or stir fry or anything that needs it.

Beer Can Chicken

This is a relatively simple meal and it always turns out well! Even if they catch on fire like above!

You will need:

a whole chicken

a can of beer

your favorite seasonings

Start by cleaning the inside of the chicken, make sure there is nothing in there that you don't want. Rinse the inside out and pat dry with some paper towel.

Open the beer can and drink some of it. You only want the can to be about 1/3 full of beer. For beer I just use what ever is in the fridge but the beer can adjust the flavour of your chicken or blend well with your seasonings. For example if you wanted to do an Asian seasoned chicken and use ginger and pepper, you would probably want a light tasting beer that won't conflict with those flavours. If you wanted to do something strong and smokey with hickory, you might want a maple or honey beer.

Take your seasonings of choice and stuff about 3 tablespoons worth in the can of beer. You could also put handfuls of fresh herbs, garlic cloves, onions, oranges etc etc in the can. What happens is once the chicken starts to cook the beer will boil and baste the inside of the chicken. So whatever is in the can will boil in the beer and the flavours will leak into the chicken.

After you have seasoned your beer can you want to season the outside of the chicken with the same seasonings. Once this is done you are going to put the beer can in the chicken. You want to place the can upright with the chicken upright on top of that. It will look like the chicken is standing up. Place the chicken on a hot BBQ (about 400) for about 40 minutes. Or until the outside is crispy looking. (not flaming like above!) A good test for a chicken is when you lay it down you should be able to pull a leg away from the body easily, this is when you know it is done.

Once you take the chicken on the BBQ you need to remove the beer can before you lay it down. You will usually require two people for this. I usually use a fork to puncture the can and pull it out while someone else use tongs to hold onto the chicken.

You want to let the chicken sit for about 10 minutes before you carve it.

In the summer my favorite add ons to Beer Can Chicken are a large mango and tomato salsa and BBQ'd potatoes. In the winter it is great with squash, mashed potatoes and other seasonal vegetables and gravy if you have time!

Salmon with Roasted Tomatoes

I made this for dinner last night and I am quite looking forward to the leftovers!

*this recipe works for around 2-4 people, so reduce or add as necessary.

Ingredients for roasted tomatoes and salmon oil:

6 plum tomatoes cut in quarters (I did a mixture of plum, cherry and heirloom to give colour)

1 tsp sugar

3/4 teaspoon sea salt

1/2 teaspoon fresh ground pepper

1/3 cup extra virgin olive oil

3 garlic cloves minced

a handful of fresh basil leaves chopped

a few sprigs of thyme (chop all or remove leaves if you have the patience)

2 teaspoons lemon zest

2 tablespoons lemon juice

Heat oven to 300 F.

Toss the tomatoes in a shallow pan with sugar, salt and pepper. Add the remaining ingredients and toss gently. Roast the tomatoes for approximately 30-45 minutes until tender.

Take the pan out of the oven and prop one side up so that the oil and juices run to one side. Set aside while preparing the salmon.

Preheat oven to 390 F.

Lay foil down in a shallow pan before adding the salmon (I do this for easier clean up).

Ingredients:

1-2 shallots thinly sliced

1/3 cup of white wine

1-2 teaspoons of chopped jalapeno peppers

(instead of the wine and jalapenos I used a dessert wine with a chili in it, this may be hard to find so either works)

Sprinkle the shallots and jalapenos over the salmon, then add the white wine. Allow to marinate for approximately 30 minutes. Now add the oil and juices that have separated from the roasted tomatoes.

Put in the oven for approximately 10 minutes or until the salmon is almost cooked through. Now add the roasted tomatoes on top of the salmon. Put back in the oven for another 2-5 minutes, long enough to finish cooking and heat the tomatoes back up. You can serve this right on the dinning table as it looks beautiful. Maybe add a sprinkling of fresh chopped basil on top for more colour (the cooked basil will be a bit black).

Basil... Yum...

I love basil! I could find a way to make many meals with this delicious herb! I don't think you can use too much of it so it is very easy to cook with. Anyhow, I have just been away for about 3 weeks and my basil plants were a little overgrown and starting to flower. I am hoping to extend the life of these basil plants as long as possible so I cut the tops of the plants at the next sign of growth. I should have done this earlier but never got around to it!

I decided to make some pesto sauce to freeze for later in the year. I prefer to make the pesto sauce with out the pine nuts and Parmesan, that way you can always use it for something else if you want, or just add those ingredients when you want. I guess that actually makes in Pistou sauce, not Pesto, but I am not picky on names.

Pistou Sauce

2 cups fresh basil (firmly packed)

3-4 cloves chopped garlic (or more if you like)

1/2 cup extra virgin olive oil

sea salt to taste

Wash and dry your basil leaves (stems removed), combine them in a food processor with the olive oil, garlic and salt.

I chose to divide the sauce into 2 small containers for freezing, you can also divide it into ice cube trays for smaller portions. This is great for soups and other things. Just freeze the sauce in an ice cube tray and once frozen, pop them out and put in a zip lock bag back in the freezer.

Pesto Sauce (the same thing just a couple more ingredients)

2 cups fresh basil (firmly packed)
3-4 cloves chopped garlic (or more if you like)
1/2 cup extra virgin olive oil

3 tablespoons pine nuts

1/2 cup grated Parmesan
sea salt to taste

Wash and dry your basil leaves (stems removed), combine them in a food processor with the olive oil, garlic and salt. Then add Parmesan and pine nuts until fully blended.

I also love to change up the Pesto sauce and make a creamy version. Just take the Pesto recipe above and add the following:

1 cup cream

1/2 cup feta cheese instead of Parmesan (or both if you love cheese like me!)

Watermelon salad

In the summer everyone wants to eat watermelon. I remember being a kid and loving taking a big slice out on the porch or in the yard and seeing how far I could spit the watermelon seeds. The problem I find with buying a watermelon is that unless you are a large family that is a lot of watermelon to eat! So, time to find other things to use it for.

My mother introduced me to this salad, I am not sure where she got it from. But I recently found a very similar recipe in the In Style magazine, June 2009. It is a good one, great for summer BBQ's or an accompaniment to any meal.

Watermelon Salad

1 cup olive oil
3 tbsp fresh lime juice
3 tbsp vinegar (I use white or white wine vinegar, In Style suggested champagne vinegar)
2 tsp chopped fresh thyme
2 tsp chopped fresh basil
1 minced shallot
1 minced chile (I use jalapeno, In Style suggested Serrano)
1 small seedless watermelon (about 2 cups of watermelon once it is chopped)
1 small container of feta cheese
1 bunch of arugula

Combine olive oil, lime juice, vinegar, thyme, basil, shallot and chile in meauring cup or a jar/bottle with a lid, either stir or shake well.

Remove rind from watermelon and slice into cubes (or whatever you desire).

I like to pre mix the watermelon and feta with the dressing and let it marinade briefly before putting it on a bed of arugula. You can serve it on individual plates or in a large bowl from a group setting.

Raspberry martini (with a twist)

I had this at a restaurant near my house a few months ago. It was so Delicious that I had to find out what was in it. Then next time we had people over we decided to test our bartending skills on them. To be warned it is so yummy and you don't really taste the booze, so try and just have one or two!

Contains equal parts:
peach snapps
Alize red passion
raspberry Sour Puss

Mix these together in a martini shaker with some real lemon juice and ice (if I am making 2 drinks I would use half a lemon). Pour into martini glasses rimmed with sugar. Enjoy!

Julia Child

I have recently been reading a book about Julia Child, the famous American chef living in France. (And who there is a movie coming out about) This women had no idea about cooking, or how to cook until she went to France when her husband's job took her there. I think of all the women (an men) I know who say I can't cook and just never try. This women really couldn't cook and didn't really even love food. She grew up in California with parents who just cooked to feed the family. Not to love food, or savour the flavours. And when she went to France she fell in love with food. I think her story is very inspirational and could teach a lot of people that you can learn to cook.

Her and two friends decided they wanted to help others learn how too cook and love food like they had. They didn't want it to be a regular cook book, they wanted it to really help people learn. They made sure that the recipes we explained easily and there was no way you couldn't understand something. I really liked her style and her dedication when it came to cooking. I think this is something I would like to do. Help people not fear cooking. I think especially women. It seems like so many women I know have spent so long try to avoid the female stereotypes- like cooking, cleaning etc. That they almost want to automatically say- oh I don't cook. Does this make them more powerful? More equal to men? I don't know.

I don't cook because I want to be the perfect housewife. I cook because I like to cook. I like eating good food, and if I can make it as opposed to buy it at a restaurant, even better. I enjoy seeing my friends and family enjoying the food I make. And I love being able to share those recipes and tips so that others can do the same.

One thing Julia Child and her friends would do was have cooking parties. The women would pick a recipe, like and appetizer or a main course and come prepared with all the ingredients. Then men would each have to pick a bottle of wine to go with their wives dishes for that evening. Doesn't that sounds like a great night? You learn how to cook something new, learn about a new bottle of wine and socialize with close friends. Sounds better to me than a bar where you pay $10 a drink and can hardly hear each other.

Anyhow, I guess that is my opinion entry. More recipes to follow.

Lasagna

Who doesn't like lasagna? I don' t think I know anyone who doesn't like it. I suppose if you are lactose intolerant it might not be a good idea... The thing I find interesting about lasagna is that everyone thinks their Mom's is the best. I know I do, but I actually think my Mom's might be the best! In fact I have been at a dinner or two at her house where a guest has whispered "don't tell my Mom, but I think your lasagna might be the best I have ever tried!"



My Mom taught me everything I know about cooking, so I think my lasagna is pretty decent too. Here is my "recipe". I say it like that because I never use a recipe so this is really just a guide.



Needed:

frozen chopped spinach- thawed and drained

oven ready noodles
9x13 pan



cheese sauce-

2-3 cups white cheese (I usually go for mozzarella, Monterrey jack and an aged white cheddar)

1 15 oz container of ricotta cheese

2 cups milk

1/2 cup butter

8 tablespoons flour



tomato sauce:

1 398ml can tomato sauce

1 398 ml can stewed tomatoes

1 156ml can tomato paste

1 package lean ground beef (feel free to leave this out or replace it with your choice of veggie ground round, ground turkey etc.)

1 medium onion chopped

mushrooms sliced

garlic minced (most people would say 2-4 cloves but I say you can never have enough!)

spices: a couple of tablespoons each of fresh basil and parsley, if you use dried use 1-2 tsp, I also usually add a few dashes of pepper, onion powder and some kind of herd mix or Italian mix.

optional: red & yellow peppers chopped (or green if you like),shredded zucchini and carrots make a nice addition that also make your lasagna a bit healthier



In a large saucepan (or I like to use a wok) heat oil cooking onion until tender. Add meat, brown and cook thoroughly. If your meat is staying in large lumps you can use a potato masher to get it into smaller pieces. Add garlic and mushrooms to meat mixture. Now is the the time to add whatever vegetables you want, a lot of lasagna doesn't add any, but I think it makes it a bit more of a full meal instead of just being carbs and protein. I would say I usually add about 2 full cups of vegetables. This could be just peppers, or peppers and zucchini and mushrooms... It is your choice. Now add the stewed tomatoes and the tomato sauce. I usually start here and let it simmer for a bit while adding the spices. If your sauce is very thick you may want to add another can of sauce or stewed tomatoes, if it is runny I suggest adding the small tin of tomato paste. I don't always add the paste, sometimes the sauce seems fine with out it. It is definitely best if your sauce simmers for a few minutes with the spices in it. Add my suggestions or what you feel is appropriate. Some people like to use chili powder or paprika too.



You can now put the sauce aside and make the cheese sauce.

Melt a couple of tablespoons of butter in a mid size saucepan, add about twice as many tablespoons of flour to the melted butter. Make sure this is on low, as it will burn easily. Add milk until it thickens, make sure to stir constantly with a large fork or a whisk. Now add the ricotta cheese and shredded cheese. Stir constantly until all the cheese is melted. If the sauce is too thick you can add more milk. If it is slightly too thin you can add more shredded cheese. If it is very thin take a couple of tablespoons of flour with a skip of milk, whisk this together in a measuring cup. Add this to the cheese mixture on the stove, stir in, once it heats it should thicken enough.

In your pan lay out enough noodles to cover the bottom of the pan. Make sure they don't over lap. I usually layer this way:

noodles
meat sauce
noodles
cheese sauce
noodles
meat sauce
spinach
noodles
cheese sauce
noodles
meat sauce
noodles
cheese sauce
You can do less layers depending on how deep your pan is. Some people do a layer of noodles with tomato sauce and then cheese sauce before placing the noodles on top. I think you really can't go wrong!

If you have extra cheese I will put slices of cheese on the very top! I usually cook a 9x13 pan for 45 minutes at about 180 c or until the cheese sauce browns on the outside and the middle is bubbling.