November 3, 2011
December 1, 2010
September 8, 2010
January 7, 2010
The Christmas Dinner Goose had to be cooked on a barbecue outdoors for reasons I won;t go into here. Anyway, one breast and two legs were butchered out from the main carcass and chargrilled. The breast puffed up like a nice filet steak and was left to rest then carved into pink slices. The legs hissed and spat then cooked through, with slightly blackened skin. All served with lovely organic brussels sprouts and carrots, spicy cider gravy,and sauted parsnips and potatoes in goose fat.
October 19, 2009
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Fresh fish is essential for great chowder.
Chowder is any of a variety of soups, enriched with salt pork fatback and thickened with flour and some sort of seafood, or more traditionally with crushed ship biscuit or saltine crackers, and milk. To some Americans, it means clam chowder, made with cream or milk in most places, or with tomato as “Manhattan clam chowder.” Corn chowder is a thick soup filled with whole corn (maize) kernels.
Fish chowder, along with corn and clam chowder, continues to enjoy popularity in New England and Atlantic Canada. Seafood chowder is a traditional and popular dish in Ireland.
July 11, 2009
June 22, 2009
How to make cider
It may seem far to early in the year to be worrying about how to make cider but I always like to be prepared. There’s a certain amount of equipment involved, I know that, but if you start early enough I think it’s possible to make most of it at home. Then when the cider apples start falling off the trees we’ll be all ready for them with a homemade scratter, cider press and containers. Here’s an example of a home set up for making cider, described in a video called “How to make Cider at home the easy way: Part 2”
And here’s How to make cider part three: