Text 30967, 76 rader
Skriven 2009-11-11 20:23:00 av JIM WELLER (1:123/140)
Ärende: This week's eats 2
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Having had several frugal, healthy meals this week based on either
pumpkin or black beans it was time to splurge a bit, both calorie-
wise and dollar-wise.

First, a recently opened Christmas present from Lori and Kevin -
Stonewall Kitchen walnut and fig butter. The company makes a variety
of premium (Yuppie-Foodie if you will) products with minimal
preservatives or additives. They are located on Stonewall Lane in
York, Maine which is the oldest incorporated town in America and a
bit of a resort area. They make jams, sauces, mustards, ketchups,
salsas, relishes, chutneys, pestos, salad dressings and similar
other things. You can check them out at www.stonewallkitchen.com. My
jar's ingredients were pure cane sugar, fig paste, water, dried
figs, walnuts, orange juice, lemon juice, citric acid, spices and
nothing else. I had a taste smeared over hot fry bread and the
flavour wowed me. The strong sweet spiced fig taste predominated
over the walnut. It was even better on home made fresh sweet dark
whole wheat and molasses bread.

Next one of a trio of herb mixes called Potato Toppers (garlic,
cheese and bacon flavour) from Victorian Epicure Inc. located in
Saanich, B.C., part of the Greater Victoria Region on Vancouver
Island. They make a bunch of spice blends and other gourmet food
products which they sell on-line at www.epicureselections.com and
through home party plan direct sales. A janitorial contractor I know
is flogging them and as I had sent her several cleaning referrals
lately she gifted me with three shaker-canisters. I tried the bacon
flavoured one sprinkled over some cauliflower, ham, broccoli and
potatoes in cheese sauce. OK but nothing special. The soy bit
"bacon" smelled like cheap liquid smoke. Still it was better than
many supermarket brands and it will get used up. The cheese one does
not look very auspicious as it appears to be identical to the Club
House White Cheddar Pop Corn Seasoning that Neekha bought and
abandoned after one taste. The garlic one however looks and smells
very promising. Even if it isn't it was sweet of the girl to give
them to me and I wish her luck with her home party sales.

Then an old (from Aura's visit I believe) bottle of Dona Maria mole
verde from which I made a goat mole. Tasted goaty.

Being somewhat tired of goat by now I dug into the freezer and
pulled out a standing rib roast I had purchased earlier at a good
price. It was roasted for 20 minutes at 500 and then 5 hours at 170
and came out a wonderful perfect medium rare. It went well with a
2006 Rosemount cab sauv (just the Diamond Label not the more elegant
Flagship or Show Reserve stuff) - black currant nose, smoke and oak
with rich berry flavours, lots of tannin (would age well) and a long
rich finish.  Also had sour cream mashed potatoes au jus, and a
vegetable medley of carrot, yellow turnip, broccoli and cauliflower
with more bacon flavour Potato Topper flakes. For afters a boughten
(M&M foods) mile high chocolate layer cake. Nice meal.

Being fall, I also had some persimmons to play with. Ate the first
one raw in thin slices just to refresh my memory on what they're all
about. Then made a pudding. Recipe follows.

Today I sliced the ribs off the leftover roast, separated them and
warmed them in the oven wrapped in tin foil, with a spoonful each of
oil and water then uncovered them, broiled them about two
minutes and then applied salt and pepper lavishly. The g-kids were
here and it was fun watching Charlee gnawing away on hers. She's so
small and the rib so huge it was like watching the Flintstones
devouring dinosaur ribs.



Cheers

YK Jim


... If you attack stupidity you attack an entrenched interest

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