The Omnivore's Hundred

I found a link to this list through Elly from http://ellysaysopa.vox.com/ - I love anything poll or survey related so I thought I would check it out (procrastinator - who me? Never!). The original list was created by Andrew from http://www.verygoodtaste.co.uk/. Andrew thinks that every good omnivore should try to taste each of these things at leadst once in their life. I'm getting nervous...am I as adventurous with food as I think???

Here is what he asks:

1) Copy this list into your blog or journal, including these instructions.

2) Bold all the items you’ve eaten.

3) Cross out any items that you would never consider eating. (can't strikethrough font in blogger so made comments in light orange and italics instead)

4) Optional extra: Post a comment here at http://www.verygoodtaste.co.uk/ linking to your results.

The VGT's Omnivore's Hundred

1. Venison

2. Nettle tea

3. Huevos rancheros

4. Steak tartare

5. Crocodile (it is on a lot of menus in Florida!) EDIT - oops. I'm thinking of alligator!

6. Black pudding

7. Cheese fondue

8. Carp

9. Borscht

10. Baba ghanoush

11. Calamari

12. Pho

13. PB&J sandwich

14. Aloo gobi

15. Hot dog from a street cart

16. Epoisses

17. Black truffle

18. Fruit wine made from something other than grapes

19. Steamed pork buns

20. Pistachio ice cream

21. Heirloom tomatoes

22. Fresh wild berries

23. Foie gras (I would have eaten this before but not now)

24. Rice and beans

25. Brawn or head cheese (never!)

26. Raw Scotch Bonnet pepper

27. Dulce de leche

28. Oysters

29. Baklava

30. Bagna cauda (would love to try this!)

31. Wasabi peas

32. Clam Chowder in Soudough Bowl

33. Salted lassi (I’ve had a sweet lassi – but I don’t think I’ve tried a salted one)

34. Sauerkraut

35. Root beer float

36. Cognac with a fat cigar (Cognac, yes but not with a cigar!)

37. Clotted Cream Tea

38. Vodka Jelly/Jell-O

39. Gumbo

40. Oxtail

41. Curried goat

42. Whole Insects

43. Phaal

44. Goat’s milk

45. Malt whisky from a bottle worth $120 or more

46. Fugu (maybe, if someone else tried it first)

47. Chicken tikka masala

48. Eel

49. Krispy Kreme original glazed doughnut

50. Sea urchin

51. Prickly pear

52. Umeboshi

53. Abalone

54. Paneer

55. McDonald’s Big Mac Meal

56. Spaetzle

57. Dirty gin martini

58. Beer above 8% ABV

59. Poutine

60. Carob chips (I’ve had carob but not in a chip format)

61. S’mores

62. Sweetbreads

63. kaolin

64. Currywurst

65. Durian

66. Frogs’ legs

67. Beignets, churros, elephant ears or funnel cake

68. Haggis (no thank you!)

69. Fried plantain

70. Chitterlings or andouillette (nope)

71. Gazpacho

72. Caviar and blini

73. Louche absinthe

74. Gjetost or brunost

75. Roadkill (really? no I don't think so!)

76. Baijiu

77. Hostess Fruit Pie

78. Snail

79. Lapsang Souchong

80. Bellini

81. Tom Yum

82. Eggs Benedict

83. Pocky

84. 3 Michelin Star Tasting Menu

85. Kobe beef

86. Hare (is this different than plain ‘ol bunny? I’ve had rabbit.)

87. Goulash

88. Flowers

89. Horse (Um, no)

90. Criollo chocolate

91. Spam

92. Soft shell crab

93. Rose harissa

94. Catfish

95. Mole poblano

96. Bagel and lox

97. Lobster Thermidor

98. Polenta

99. Jamaican Blue Mountain coffee

100. Snake

Let me tell you - I used wikipedia more than ever to figure out what some of these things are!

Summary - I think I did pretty well!

Have eaten: 71/100

Have not eaten: 29/100

Will never eat: 6/100

English Trifle - a guest blogger post (btt's Mum)!

This post & recipe was written by my Mum. Here it is in all its glory - word for word - direct from my inbox (complete with details on my dirty laundry). It's a bit heavy on photos for instructional purposes. I will have to convince her to do her German Cheesecake next!

Thanks for a great weekend - we had a good time and enjoyed your company and the laughs - folding the washing was comme ci, comme ca! Just kidding - it was my pleasure... Anyhow, here's the trifle recipe as best as I can muster at this time of night and not ever having had a recipe for it in my life!

Ingredients & Preparation: (Original recipe by Mum and Nana)

You will need a large fancy glass fruit/serving bowl

• 1 large pkg. or 2 small pkgs. jello powder (raspberry flavour is best)
• 1 pkg. small jelly sponge cake rolls (usually 8 per pkg - red jam, no cream)
• 1 large tin sliced cling peaches (in fruit juice, not syrup)
• 1/2 - 3/4 large pkg. frozen 4-berry fruit (strawberries, blackberries, blueberries, raspberries)
• 1 small pkg frozen raspberries (or one can)
• 1 or 2 cans ready made custard or make 2 1/2 cups custard using 2% milk and Horne's or Bird's custard powder
• 1 carton (small) whipping cream
• 1/4 cup sliced raw almonds, toasted

Method

Cut each jelly roll into 4 slices and place in bottom of glass bowl, then around sides - any bits left over can go in the middle of bowl.

Drain peach slices reserving juice. Put one peach slice between the jelly roll slices which are around the sides of the bowl - then arrange remainder of peaches in centre of bowl covering the sponge cake entirely (reserve few slices with which to decorate top of trifle).

Mix jelly powder with one cup boiling water per small pkg, (2 cups for large). Stir until well dissolved, then add 1/2 cup reserved peach juice for each cup of hot water used. Mix well, then add frozen berries and stir gently for one minute. Pour carefully into bowl on top of the peaches & cake making sure the cake slices on side of bowl stay in place. Put bowl in fridge and leave to set (about 1/2 hr).

Meanwhile, make the custard according to directions and when ready, cover pan and allow to cool for about 5 minutes (don't leave it too long or it will not pour easily). Once jelly has set (almost set is fine) pour warm custard over the top of fruit/cake mixture (or, if using canned custard pour contents of two cans over mixture). Put bowl back into fridge and allow custard to set (20 mins or so). In a small pan, lightly toast the almonds and set aside. Whip cream until soft peaks form and they hold shape easily (don't over-whip the cream or it will be lumpy) Spread the cream over top of custard, use reserved peach slices to decorate centre. Sprinkle all over with toasted almonds. Ready to serve and enjoy!

A true English Trifle will contain about 1/4 - 1/3 cup of sherry or port but this is an individual taste choice - just add sherry to the hot water/jelly powder mix before adding frozen fruit - give it a try!

Buttered Linguine with Seared Scallops, White Wine, Chili & Parsely

Could there be anything better than a fresh, big, succulent sea scallop? I personally, don't think so. While they are quite expensive where I live, you can make do if you are on a budget by only buying a few and cutting them in half.

This recipe takes only a couple of minutes once you have all your ingredients ready to go. Get everything laid out before you start. You will want to eat this as soon as it is ready - I would have eaten it directly out of the pot if no one had been looking.

Thanks again to my food boyfriend Jamie Oliver for his brilliance.

Ingredients & Preparation: (from The Naked Chef by Jamie Oliver)

Serves 4

• 12 scallops, trimmed (now I assume he means Bay scallops, but I used Sea scallops so you really don't need 12 if that's the type you are using or he is Jamie Oliver and can afford 12 big sea scallops)
• 1 tbsp olive oil
• 1 clove of garlic, peeled and finely chopped
• 2 medium sized fresh red chilies, seeded and finely chopped
• 3/4 cup of white wine
• 1 lb of fresh pasta (Jamie suggests taglierini in the original recipe - I used linguine)
• 1 good handful of flat-leaf parsley, roughly chopped
• 1/4 cup of butter
• salt & freshly ground black pepper

On a board, place each scallop on its flat side and slice it across in half. Put the olive oil in a hot pan and add the scallops, garlic and chili, which will sizzle and sear right away. As soon as the scallops have coloured on one side, pour in the wine, letting it reduce slightly.

Meanwhile, cook your pasta in boiling salted water until al dente. Add the pasta to the scallops with the parsley and butter and remove from the heat. Toss and taste for seasoning. Serve.

This is an excellent meal - you must try it!

Homemade Spinach & Ricotta Cannelloni

You can impress your friends with this one (I know you can, because I have done it). Fairly straight forward to make, this recipe is great for a weeknight or for a casual dinner with friends. Make extra for leftovers!

I have been making cannelloni for about 8 years now. It's one of my go to recipes or my "bread & butter" as my husband says. This is the first time I made it with home made pasta so it is extra special.

Ingredients & Preparation: (made up in my brain some 8 years ago)

Serves 4

• 1 large tub of ricotta cheese
• 2 cups of fresh and/or frozen spinach
• 1 egg
• salt & pepper to taste
• homemade pasta sheets cut into 4-5" squares (or rectangles - whatever works!)
• 1/2 cup of mozzarella, shredded
• homemade bechamel and/or tomato sauce (see previous posts for instructions)

Whiz up your ricotta in a food processor with the egg and salt & pepper. Warm your spinach on the stove until wilty and soft. Set aside half of the spinach. Add the remainder to the ricotta and whiz until it is smooth.

Preheat oven to 350F. Get out a large oven-safe dish and add some sauce to the bottom (tomato would be best). Cut your pasta into 4-5" squares. If you don't have any homemade pasta buy the fresh lasagna sheets from the deli and cut each piece in half.

Place about 2 tbsp of the ricotta onto each piece of pasta and smooth it out so it is even. Leave some space at the edges. Add some of the reserved spinach. Now roll it up from one end to the other. Place seam side down in the dish. Continue until they are all rolled up. Now cover the pasta in your sauce of choice (I used both bechamel and tomato sauce in this recipe since I had just made them). Sprinkle the top with the mozzarella and place in the oven. Bake for about 20-25 minutes or until warm, gooey and golden brown.

Delicious with a side salad and big glass of vino!

Warm Lentil Salad - a super speedy vegetarian lunch

I thought I would post here about my latest craving to break up the pasta recipes (stay tuned - 2 more to come).

Lentils. What a delicious little thing a lentil is...full of protein, fibre, wholesome goodness. Find out more about the lovely lentil here: http://en.wikipedia.org/wiki/Lentil

Here is a very simple idea that has been both lunch and dinner in the last 24 hours.

Ingredients & Preparation: (no actual recipe was consulted in the making of this meal, just bare cupboard desperation!)

Serves 1 hungry gal

• 1/2 can of quality lentils, drained
• 2-3 handfuls of chopped fresh spinach, or frozen if that's what you have on hand
• 1 tbsp of sun-dried tomatoes (not packed in oil)
• 1-2 tbsp feta cheese on top

Warm up the lentils in either the microwave or on the stove. Add in the spinach, cook until it is soft and wilty. Toss in the tomatoes. Serve in a bowl and top with feta.

A delicious, filling vegetarian meal for one (multiply recipe by 2 for 2 people and so on). Serve with greens if you are feeling sporty!

PS - the picture is not of my actual meal (you will not see any sun-dried tomatoes), but it is a pretty good replica from http://seasonalontariofood.blogspot.com/.

Mushroom, Sage & Pinenut Ravioli served in a reduction of maple syrup, mushroom, olive oil & cream

I have to tell you - this was an experiment but it turn out better than I ever could have hoped! Along with my pasta maker I also bought a ravioli thingy (not sure the real name!). I can only hope that when I try to make this again it will be just as good!

Ingredients & Preparation:

Ravioli & Filling

• 2 long sheets of fresh, homemade pasta (see last post)
• 1/2 cup toasted pine nuts
• 1 package of cremini mushrooms, sauteed (keep the juices for the sauce)
• 2 slices of halloumi cheese, fried, cut into little pieces
• 2 tbsp fresh sage, chopped
• white pepper, to taste
• 2 tbsp 100% real maple syrup

Saute the pine nuts and set aside. Saute the mushrooms, reserve juices and set the mushrooms aside. Fry up the halloumi. Mix up the pine nuts, mushrooms, halloumi, sage, pepper and maple syrup. Stir well.
Boil a large pot of salted water.
If using a ravioli maker, flour it well and place the first sheet of pasta over the mould. Push in the little holes. Add some of the mixture to each hole. Do not over fill. Place the next sheet of pasta over top. Using a rolling pin, roll over the edges (which are raised for this purpose) and cut the ravioli squares. Make sure there are no gaps. Carefully remove them.
Plop your ravioli into the water and bring back up to a soft boil (not a great rumbling boil). Cook for about 5-6 minutes. Taste one to make sure it is fully cooked.

While you are cooking the ravioli, make the sauce.

Ravioli Sauce

• mushroom juices (previously set aside)
• 2 tbsp extra virgin olive oil
• 1/4 cup 18% cream
• 1-2 tbsp chopped fresh sage
• 2 tbsp 100% real maple syrup, or to taste (be careful not to make it too sweet)

Reduce the mushroom juices for about 1 minute or so. Add the cream and oil and whisk together. Cook another 1-2 minutes. Add sage and maple syrup. Stir well. Remove from the heat and add to the pasta straight away. Coat the pasta evenly. Garnish with some sage and halloumi bits.

Enjoy!

Homemade Pasta: an everyday quick recipe

You might have wondered why I was posting about basic sauces earlier this week (or not, but I'll pretend you care). Along with my French butter chiller that I bought on the weekend, I also bought myself a manual pasta maker! I've wanted one for a while now and just haven't felt like spending the money on one. I found mine for $19 at Cayne's Housewares. This way if I don't like making my own pasta it won't be a waste of money. Needless to say, every meal this week has been pasta based!

This is a basic pasta recipe and can also be made if you don't have a pasta maker.

Ingredients & Preparation: (from The Naked Chef, Jamie Oliver)

Serves 4

• 1lb of bread flour (3 1/2 - 4 cups)
• 5 fresh, large eggs (preferably free-range organic)
• semolina flour for dusting

You can use either a food processor or an electric mixer for the first stage. I used my KA Mixer with the dough hook attachment so that is the process I am posting here.
Add the flour to the eggs and mix at a medium speed for 3 minutes or until a firm dough forms. Take the dough out of the mixer and finish kneading by hand or until the dough is smooth, silky and elastic. If the dough is sticky, add some more flour. If it is too crumbly, add some more egg. Don't ever add water or oil.
Form the dough into a ball. Wrap in plastic wrap and put it in the fridge for 1 hour.

Once your pasta has chilled in the fridge, remove it and cut it into 4 balls. Work with one at a time and keep the others covered. Flatten the dough with the palm of your hand and run the dough through the thickest setting on your machine. Do this 3-4 times. Change your setting to a thinner one and run the pasta through another few times. Make sure to use flour to stop any stickage. Yes, I know stickage is not a real word. ;) Roll the pasta through until it is 1-1.5mm thick.
Follow instructions above for the rest of the pasta until you have a bunch of fresh pasta. Depending on the pasta maker you have, you can make your pasta into all sorts of different noodle shapes. If it doesn't have a certain attachment, you can always cut your pasta by hand. Hang it to dry and then seal it in airtight containers if you want it for another time or use it right away.
I'll be posting 3 new pasta recipes so you can always attempt one of those!

Basic Béchamel Sauce

This post is for Katryna. If you learn how to make this, you can make anything taste good! xo

I bet you didn't know this but Béchamel was invented by Catherine de Medici's Tuscan cooks who brought it to France from Italy in the 17th Century (thanks wiki). A great sauce to add to your repertoire for its versatility. Béchamel is a base for over 50 sauces. By adding one or two ingredients Béchamel can morph into the following:

Sauce Mornay (cheese) - Bring the Béchamel to a boil, remove from the heat and beat in 1/4 - 1/2 cup of coarsely grated Gruyere cheese or a Gruyere and finely grated Parmesan cheese. Season to taste with salt, pepper, nutmeg and hot paprika. Remove from the heat and then stir in 1 Tbsp. of butter.

Crème sauce (heavy cream) - Bring the Béchamel sauce to a simmer and, a tablespoonful at a time beat in 1/2 cup of sweet cream, simmering and mixing constantly until the sauce is at the consistency you want. Season to taste with salt, pepper and a few drops of lemon juice.

Sauce Aurore (tomato)- Bring the Béchamel to a simmer and then, a Tablespoonful at a time, stir in 2 - 6 Tbsp. tomato puree until you have achieved the color and flavor desired. . Correct the seasoning to taste with salt and pepper. Remove from the flame and just before serving stir in 1 - 2 Tbsp. of butter and finely chopped fresh parsley, basil or tarragon to taste.

Here is how you make it!

Ingredients & Preparation: Quick method

• 1 cup of milk
• 1 clove of garlic, whole
• 1 bay leaf, whole
• 1-2 tbsp butter (1 for a thinner sauce, 2 for a thicker sauce)
• 1-2 tbsp flour (")
• salt & pepper to taste

Put the garlic and bay leaf in a small pot with the milk. Bring the temperature of the milk up on med-low heat to a boil being very careful not to burn it. Take off the heat and steep the milk with the garlic and bay leaf for 15 minutes. Set aside.
Melt the butter in a saucepan. Whisk in the flour and cook the roux for a minute or so. Do not let it turn brown.
Gradually whisk in the milk. Cook and stir constantly until it is thick.
Add salt & pepper to taste.
The roux!

Thick Béchamel sauce ready for your next meal!

I'm submitting this recipe to Joelen's Culinary Adventures for her August Tasty Tools! She is featuring Whisks and this recipe qualifies! See Joelen's great blog here: http://joelens.blogspot.com/