The beaver is a proud and noble animal
Notes from a bemused canuck
I only need to brush up on my yorkie pud technique and I'll be ready to match my sunday dinner against Katy's mom. The pig joint we had tonight was spot on, with wonderlicious crackling, lots of veggies and gravy. Hmmmm, bisto!
We went to see The Corpse Bride. I was happily surprised with the movie. Burton movies for me are hit or miss, but I liked this one.
I've been a busy little beaver in the kitchen this weekend. Made salsa yesterday and ketchup today. I forgot to dilute out the polish vinegar this time though, so it has a bit of a kick to it, but it tastes nice nevertheless :) I added a dollop of chillie/ginger mix to the ketchup. It adds another dimension to the mix, not unpleasant.
I also made a stuffed chicken today. I have to say, I think I made the BESTEST stuffing I've ever made. Minced up a porc tenderloin cause I ran out of porc mince, added some onions, peppers, mushrooms, sage, and an assload of coriander. Mixed it up with some basmati rice and stuffed the bird. Ohh, baby! Nummay! We ate way too much :) All in all, a good sunday dinner.
We finished watching the first season of Hustle, a BBC series I bought on DVD. Really nice. I can't wait for the new series to start this winter, as well as the new Dr. Who. yay :)
Having a very slow weekend with my sweetie. Yesterday was our 1-year anniversary. Yup yup, it's been a year since I was late to pick her up at the airport and stressing all the way about it to ![[info]](http://stat.livejournal.com/img/userinfo.gif){kind=small}
eniran. It's amazing how time flies.
Had a yummy meal last night. Katy made honey-mustard pig ribs, a nice salad and homemade lemon cake. Hmmm, pig! Tonight I'm making fajitas with homemade salsa and homemade quacamole.
We tried my homemade tomato ketchup I'd made last weekend. I'm happy to report that it kicks ass! I think my mom will approve, even though it's not the colour she's used to seeing :P
I've also discovered that I can't bake. It's my achilles heal. I tried to make cookies from a recipe I saw online today and they're… ok. Nothing to write home about.
That's about it really. It's the first slow weekend we've had in a hell of a long time and it's nice :)
I'm on leave for most of next week cause my mom is coming on Tuesday for a week. Yay!
I made the best salad evar last night. It had:
romaine lettuce
shredded carrots
slivers of red peppers
slivers of green peppers
slivers cucumber
spring onions
coriander leaves
cheese
fresh lemon juice
fresh lime juice
a splash of olive oil
salt & pepper
but the kicker was that I put sliced turkey breasts that had been sauteed, then lightly glazed with some honey and white wine vinegar.
A lurvely mix of warm and cold, sweet and tangy, moist and crunchy.
try it!
now! now! now!
In bread making, that is. Doing a one-third wholemeal/two-thirds white flour ratio gives by far the yummiest bread so far.
| POULTRY Cooking Temperatures and Times | ||||
| Oven Cooked | Approximate Cooking Time | |||
| Type | Temp. | Weight | Unstuffed | Stuffed |
| Chicken | 350°F | 2 1/2-3 lbs 3-4 lbs 4-6 lbs |
1 1/4-1 1/2 hrs 1 1/2-1 3/4 hrs 1 3/4-2 hrs |
1 1/2-1 3/4 hrs 1 3/4-24 hrs 2-2 1/4hrs |
| Turkey, whole
Breast, half |
325°F | 8-12 lbs 12-14 lbs 14-18 lbs 18-20 lbs 20-24 lbs 2-3 lbs 4-6 lbs 6-8 lbs 3/4-1 lb 3/4-1 lb 6-8 oz |
2 3/4-3 hrs 3-3 3/4 hrs 3 3/4-4 1/4 hrs 4 1/4-4 1/2 hrs 4 1/2-5 hrs 50-60 min 1 1/2-1 1/4 hrs 2 1/4-3 1/4 hrs 2-2 1/4 hrs 1 3/4-2 hrs 1 3/4-2 1/4 hrs |
3-3 1/2 hrs 3 1/2-4 hrs 4-4 1/4 hrs 4 1/4-4 3/4 hrs 4 3/4-5 1/2 hrs |
| Duck | 350°F | 4-5 lbs | 2-2 1/2 hrs | 2 1/2-2 3/4 hrs |
| BEEF Cooking Temperatures and Times | |||||||
| Oven Baked | Approximate Cooking Time (Minutes per pound) | ||||||
| Cut | Oven Temp. |
Weight | Rare (140°F) |
Med-rare (145°F) |
Medium (160°F) |
Med-well (165°F) |
Well (170°F) |
| Standing rib (ribs 6-7 inches long) | 300-325°F | 6-8 lbs | 23-25 min | 24-28 min | 27-30 min | 28-34 min | 32-35 min |
| Rib roast (chine bone removed) |
350°F | 4-6 lbs 6-8 lbs |
18-22 min 15-18 min |
22-26 min 18-22 min |
28-34 min 22-28 min |
34-36 min 28-30 min |
36-38 min 30-32 min |
| Rib eye roast | 350°F | 4-6 lbs | 18-20 min | 20-22 min | 20-24 min | 22-24 min | 22-26 min |
| Eye round roast | 325°F | 2-3 lbs | 35-38 min | 35-45 min | 45-53 min | 45-60 min | 55-68 min |
| Round tip roast | 325°F | 3-4 lbs 6-8 lbs |
28-30 min 16-18 min |
30-35 min 18-20 min |
38-45 min 23-25 min |
45-48 min 25-28 min |
48-50 min 28-30 min |
| Sirloin tip | 300-325°F | 3 1/2-4 lbs | 35 min | 36 min | 38 min | 39 min | 40 min |
| Rolled rib | 300-325°F | 5-7 lbs | 32 min | 35 min | 38 min | 43 min | 48 min |
| Rolled rump | 300-325°F | 4-6 lbs | 25 min | 26 min | 28 min | 29 min | 30 min |
| Whole tenderloin | 425°F | 4-5 lbs | 45-60 min total | 50-60 min total | 60-70 min total | ||
| Half tenderloin | 425°F | 2-3 lbs | 35-40 min total | 45-50 min total | |||
| Meatloaf | 350°F | 1 1/2 lb | 1 1/4 hr total | ||||
| LAMB Cooking Temperatures and Times | ||||
| Oven cooked at 325°F | Approximate Cooking Time (Minutes per pound) | |||
| Cut | Weight | Med-Rare (145°F) |
Medium (160°F) |
Well Done (170°F) |
| Whole leg | 5-7 lbs 7-9 lbs |
15-20 min 20-25 min |
20-25 min 25-30 min |
25-30 min 30-35 min |
| Leg shank half | 3-4 lbs | 25-30 min | 30-40 min | 35-45 min |
| Leg sirloin half | 3-4 lbs | 25 min | 35 min | 45 min |
| Leg roast (boneless) | 4-7 lbs | 20 min | 25 min | 30 min |
| Rib roast or rack (cook at 375°F) |
1 1/2-2 1/2 lbs | 30 min | 35 min | 40 min |
| Crown roast, unstuffed (cook at 375°F) |
2-3 lbs | 25 min | 30 min | 35 min |
| Shoulder roast | 4-6 lbs | 20 min | 25 min | 30 min |
| Shoulder roast (boneless) | 3 1/2-6 lbs | 35 min | 40 min | 45 min |
| PORK Cooking Temperatures and Times | ||||||
| Oven cooked at 350°F |
Cut | Weight | Meat Thermometer Reading |
Approximate Cooking Time (Minutes per pound) |
||
| Fresh pork | Crown roast Center loin roast (with bone) Boneless top loin roast Blade loin or sirloin Rolled loin Whole leg (fresh ham – bone-in) Whole leg (fresh ham, rolled) Half leg (bone-in) Leg half, shank or butt portion Boston butt Boston shoulder Tenderloin (roast at 425°-450°F) Picnic shoulder Rolled picnic shoulder Cushion style shoulder Spare ribs |
6-10 lbs 3-5 lbs 2-4 lbs 3-4 lb 3-5 lb 12-16 lbs 10-14 lbs 5-8 lbs 3-4 lbs 3-6 lbs 4-6 lbs 1/2-1 1/2 lbs 5-8 lbs 3-5 lbs 3-5 lbs 3 lbs |
160°F 160°F 160°F 170°F 170°F 170°F 170°F 170°F 160°-170°F 160°-170°F 170°F 160°F 170°F 170°F 170°F Well done |
20 min 20 min 20 min 40-45 min 35-40 min 22-26 min 24-28 min 35-40 min 40 min 45 min 40-45 min 25-35 min total 30-35 min 35-40 min 30-35 min 1 1/2-2 1/2 hrs total |
||
| Cured and smoked | Arm picnic shoulder (bone-in) Shoulder boneless roll |
5-8 min 2-3 min |
170°F 170°F |
30 min 35-45 min |
||
| Ham – Smoked, cook before eating | Half ham – bone-in Whole ham Whole ham |
5-7 lbs 10-14 lbs 14-16 lbs |
160°F 160°F 160°F |
25-30 min 18-20 min 15-18 min |
||
| Ham – Smoked fully cooked pork (heat at 325°F) |
Half ham – bone-in Half ham – boneless Whole ham – bone-in Whole ham – boneless Whole ham – boneless |
5-7 lbs 3-4 lbs 12-14 lbs 6-8 lbs 14-16 lbs |
140°F 140°F 140°F 140°F 140°F |
18-20 min 25-30 min 15 min 10-12 min 5-7 min |
||
| Red | White | Ros | Sparkling | |
| Appetizers | Chenin Blanc Riesling Sauvignon Blanc |
White Grenache White Zinfandel |
Brut Extra Dry Spumante Champagne |
|
| BBQ & Marinated Poultry | Zinfandel Petit Sirah Beaujolais |
|||
| Beef | Cabernet Sauvignon Merlot Zinfandel |
|||
| Caviar | Pinot Blanc | Brut Extra Dry Spumante Champagne |
||
| Cheese (Mild) | Chenin Blanc GewBlanc S |
White Grenache White Zinfandel |
Brut Extra Dry Spumante Champagne |
|
| Cheese (Strong) | Cabernet Sauvignon Merlot Pinot Noir Zinfandel |
Chardonnay | Brut Extra Dry Champagne |
|
| Desserts | Gew | White Zinfandel | Spumante | |
| Game Birds/Veal | Beaujolais Merlot Zinfandel |
|||
| Ham | Beaujolais Zinfandel Pinot Noir |
GewChenin Blanc | White Zinfandel | |
| Lamb | Cabernet Sauvignon Merlot Pinot Noir Zinfandel |
White Zinfandel | ||
| Pasta | Cabernet Sauvignon Merlot Zinfandel |
Sauvignon Blanc Chablis Pinot Grigio Riesling |
||
| Pork | Pinot Noir Zinfandel |
Chardonnay Gew | White Grenache | |
| Poultry | Pinot Noir Burgundy |
Chardonnay Chenin Blanc Riesling Sauvignon Blanc |
White Zinfandel | |
| Seafood (Heavy) | Merlot Pinot Noir Burgundy |
Chardonnay S |
White Grenache White Zinfandel |
|
| Seafood (Light) | Chardonnay GewBlanc |
White Grenache White Zinfandel |
||
| Shellfish | Chardonnay Chenin Blanc Riesling Sauvignon Blanc S Chablis |
Extra Dry | ||
| Smoked, Marinated or BBQ Beef | Cabernet Sauvignon Merlot Zinfandel |
|||
| Tomato & Highly Seasoned Sauces | Cabernet Sauvignon Merlot Zinfandel |
Today was another food day. I made a stuffed chicken for sunday dinner, with roast carrots and roast spuds. Top it off with fresh asparagus and some bisto and you have a kick-ass meal. Katy made me a birthday cake that was just nummylishious. Right now, I'm eating a turkey salad sandwich on freshly homemade cheddar and bacon bread. Hmmmmm, drool!
I had a good time this weekend, even if I probably ate too much. But hey, you're only 30 once :)
Here are some pictures for y'all.
The shiny knife set is my prezzie from Katy and her folks: new stainless steel cooking knives. Ooooh, pretty. And sharp! I managed to find use for most of them during the cooking today and they work really well. Fun times ahead!
This will be a long post, so be prepared. Go make yourself a sammich, cause I have lots to say, but most of it is ramblings on the little joys of life.
Our story starts last friday, when I had an appointment to go see a counsellor on phobias and behaviour modification. I'm finally going to be doing something about my insect phobia, probably starting next september when the NHS get back to me. They say that the treatment has a decent success. I just hope I'll be able to sit outside and enjoy a cup of coffee without being in mortal fear of my life all the time.
Katy's parents are in Cambridge for the weekend for my birthday. We went shopping for my birthday prezzie today: shiny stainless steel kitchen knives. I can't post a picture now, cause they're in the process of being wrapped. Silly girl, go figure :) I've also learned that party hats and amusing birthday candles are going to be inflicted on me tomorrow :) I've also gotten gift certifiates for The Pier, woot! We saw some cool wine glasses that we're going to get when they have a sale. They're a bit pricey now (and we don't really have anywhere to put them – it's becoming apparent that we really REALLY need our own house).
I've been having really weird dreams again these days. Not scrary or distrubing, just … weird. Like a weird combination of Harry Potter, Hitlerian October youths, animal facilities at McGill, old bosses, old friends, new clients, LIMS systems for PRIDE, being seduced by Katy's cousins, weirdness, I tells ya.
Made duck again tonight, to keep a proise to Katy's dad. I'm a bit disappointed, cause I overcooked it. It was still nice, but not as nice as the last time. The big success was the guacamole I did though. It was KICK-ASS!
the recipe was:
4 baby avocadoes
half a lemon
few tbsps of olive oil
few tbsps of chopped tomatoes
salt
pepper
I tried to blend it, but it didn't really work. I've realized that I now need a food processor (Katy, hint! hint!). I ended up mushing it up with a spoon. We ate it with small pita breads.
All in all, dinner was lurvely. Our post-dinner plans include strawberry crumble, bowling and a movie. More on this later.
Edit: it is now later and bowlling has happened. In two words, I suck. In my defense, a) I wasn't drunk enough for proper disco bowling and b) I couldn't find a ball that fit. They were either two small (and my thumb got stuck more thank once) or too large and too heavy.
That's my story and I'm sticking to it.
Edit: Still warm, with butter and strawberry jam, it's even better! And the smell, hmmm, lurvely! I do, however, need a better bread knife.