On location in SC - The final class!

I mentioned earlier that my friend said “I have to make a loaf before you leave so you can watch me”. Well, today's the day!

A few basics before we begin, get yourself organised and do your “mise en place” - it means literally “put in place” so, weigh out your ingredients and make sure you've all the utensils you'll need and, most importantly, don't forget to turn on the oven.

Time to road test those scales.

I can do no better than to show my student in action and his finished product!

A very competent baker!

On location in SC - The Sunday pudding

I'm a great fan of mixing recipes and this is a perfect example. Another plus – you can make the base and topping separately and freeze and not necessarily on the same day! Note to self – if you do freeze the toffee apple base then make sure you do so in smaller pots or bags. You can then pull out however many portions you need and assemble rather than waste it – in your dreams!

Toffee Apple Crumble

Pre-heat oven 190c/170fan/Gas 5

For the toffee apple base

6-8 large Cox's apples, peeled, cored and sliced

115g unsalted butter

125g soft dark brown sugar

1 orange, zest and juice

A slug of Amaretto - optional

Place the apples, half the unsalted butter, the soft dark brown sugar, orange zest and juice (with Amaretto if you wish) into a large frying pan and cook for 10 minutes until tender.

For the crumble topping

150g cold unsalted butter, cut into small cubes

250g self raising flour

150g demerara sugar

200g pecans, a mixture of finely

chopped and others left larger

In a large mixing bowl rub the butter into the flour – this is one occasion where using your fingers is better than a mixer – you want a texture to the rubbed in crumb, not fine sand. Add the sugar and the nuts and set aside.

Serve in individual ramekins or make one large crumble. Bake for 25 minutes.

The toffee apple base is also delicious as a topping for home-made vanilla ice cream.

In truth I can't remember where the recipe for the toffee apple base came from but the crumble topping is taken from Nigella Lawson's “How to be a Domestic Goddess” - Plum and Pecan Crumble.

On location in SC - The Sunday roast.

I'm not going to recite the lunch menu. I am however going to mention a crucial part of probably the most famous marriage of all - Roast beef and Yorkshire pudding. Lots of people struggle with it and resort to ready-made versions or buy a ready-made batter mix. There's nothing wrong with either but I would be remiss if I didn't give you my two pennyworth.

I've used the following version for a long while and, pardon the pun, “if it ain't broke don't fix it”. It's by Barney Desmazery and came from Good Food magazine, February 2009.

Makes 8 large or 24 small puddings

with tins to fit your choice

140g plain flour

4 eggs

200ml milk

salt and pepper

vegetable or sunflower oil to drizzle

into the tins

Heat the oven to 230c/210fan/Gas 8 – in other words very hot! Place the tin(s) in the oven to heat through.

To make the batter tip the flour into a large mixing bowl and beat in the eggs until smooth. Add the milk gradually and beat until lump free. Season with salt and pepper. Pour the batter into a jug then remove the hot tins from the oven. Pour the batter into the holes. Place the tin(s) back into the oven and leave completely alone for 20/25 minutes until they have puffed up and browned. Serve immediately.

My two pennyworth

Any leftovers – I know, very funny – freeze them when they've cooled – will keep for one month. Pop straight from the freezer into a pre-heated oven, as above, for 5 minutes.

An individual muffin tin works really well for deeper, larger puddings.

I make my batter first thing in the morning, to use later in the day. I keep it fridged and remove so that it can reach room temperature before cooking - stir before use.

This recipe never fails – just make sure you set your timer and resist the urge to open the oven door!

P.s. Memory Lane - my Dad never ate Yorkshire pudding with meat – he loved it for afters drizzled with either jam or golden syrup – a habit leftover from when there wasn't enough meat to go round.

On location in SC - Friday night is burger night!

It's not unusual to have a houseful of guests and this weekend my friend's son-in-law has friends arriving and they're off to the Carolina Panthers game tomorrow. The only problem is that they arrive at different times and from different directions – some to the airport, some by road – but both are subject to delay.

All the more reason to make sure we have food ready and my suggestion is burgers – I can make them ahead of the game.

If I had a pound, or in this case dollar, for every burger I've made over the years I'd be a rich girl! Here's the tried and tested recipe which, by the way, makes excellent meatballs too.

Burgers

Makes 5 x 100g burgers

500g minced beef, pork or turkey

*salt and black pepper

*garlic – either 2 tsps of paste or 2 cloves, crushed

*mixed herbs or garlic italian seasoning – a generous sprinkle

*half a tsp of chilli

*heaped tbsp of tomato paste

*1 egg

sprinkle of plain flour

Rapeseed or vegetable oil for shallow frying

Place the mince in a large mixing bowl then add the remaining ingredients marked *, mix well. At this point your mixture may be too wet. If it is, sprinkle a little plain flour over the mixture and fold in gently.

The easiest way of making uniform burgers is to weigh whatever amount you wish – 50g or 100g depending on size of appetites - with damp hands. Using a large frying pan, heat the oil gently and seal the burgers on both sides.

At this point you have a choice, you can continue to cook the burgers in the pan or you can transfer to an oven-proof dish and pop into a pre-heated oven 160fan/180c/Gas 4 for 20 minutes.

Serve on burger buns or a brioche version, toasted – add a cheese slice for a cheeseburger with dill pickles and salsa. Wrap in a square of greaseproof paper and a serviette – your very own fast food!

I made 12 burgers of various sizes to suit all appetites and they all disappeared. What worked really well was that each person could take whatever they wished. You know what it's like when you've been travelling - you are absolutely ravenous and whatever you serve it needs to be quick!

A change of arrangements and a marriage proposal!

We are off out for dinner this evening so no planning required nor a shopping list today – I'll just have to enjoy the view and do the “mind, body, spirit” thing!

The one thing I do love about being on holiday in such a wonderful place is that you relax more than ever.  There's no panic or rush to get up and go – whenever will do - it's a really good place to be.

Just when you thought it was safe ... a message received means that our dinner out has to be re-arranged.  Hmmm back to the drawing board, as they say.

A rummage through the fridge reveals a plump pork tenderloin.  Thinks ….. apples from The Apple Man ….. cider or Calvados …. cream.  

The conversation went something like ...”what would you say if I suggested pork tenderloin with apples, cider and a cream sauce for supper?”  Response … “I'd say get a divorce and marry me”.  I took that to mean yes!

So, here's the recipe :

Pork fillet and apples

One pork tenderloin

2 sharp dessert apples – peeled, cored

and sliced

drop of Canola oil

generous knob of unsalted butter

salt and black pepper

sprinkle of thyme 

200ml of stock – chicken or vegetable

Trim the pork tenderloin – take off any fat and sinew and cut into medallions of a similar size.  Using a large frying pan with a lid and on a medium heat add a drop of Canola oil and a knob of butter.  Add the sliced apples and soften for 5 minutes – set aside.  Add your medallions and salt, pepper and seal on both sides.  Add a sprinkle of thyme.  Add 200ml of stock and turn the heat to low and let the medallions simmer for 10 minutes and then turn off the heat.  Reserve the stock and juices in a jug, cover and fridge until ready to make the sauce.  Place a lid on the pan with the pork medallions and apples - leave in a cool place until you're ready to make your sauce and serve.

 Calvados or cider cream sauce

15g unsalted butter

15g plain flour

1 tsp garlic paste or 1 clove, crushed

generous glug of Calvados or cider

1 tbsp Dijon mustard

200ml stock

300ml double cream

salt and black pepper

Using a medium saucepan melt the butter, take the pan off the heat, add the flour and whisk.  Return to the heat and cook out the flour for 2/3 mins, stirring continuously – add the garlic paste and mustard and then, on a high heat, add the Calvados or cider – cook on high for 1-2 mins.  Add the cold stock straight into the sauce and whisk until smooth, then cook on a low heat for 10 minutes.  Season with salt and black pepper.

Add the cream and simmer for 5 minutes and tip into the frying pan covering the medallions and apples.  Ready to gently re-heat when you wish to serve.

The sauce can be made ahead.  If your stock isn't chilled it's not the end of the world!

I'd forgotten my friend's favourite meat is pork and in particular tenderloin – definitely the favourite dish so far, especially, apparently, the sauce.

Please add to the recipe list!

The Botanical Gardens

Welcome to Daniel Stowe Botanical Gardens in Belmont, North Carolina.

I appreciate it's not everyone's cup of tea, mooching around gardens – to be honest I can't say it's top of my list but, this place has lots of different bits and pieces on offer.   There's a Pavilion boasting a copper roof and from the inside the dome is stunning:

Outside there's a woodland trail, all types of different gardens, fountains and, last but by no means least an Orchid Conservatory.  It also makes a difference if you have a purpose – i.e. looking for ideas for the various projects my friend has in mind – two heads are definitely better than one and more fun too!

We were visiting in October so for the most part a lot of the plants were at the end of their season but it was definitely still worth the visit.

Our last port of call was the Orchid Conservatory.  Confession time – I can't say I'm wild about orchids or conservatories for that matter but every now and then you get taken by surprise.

I am struggling to find an expression worthy of this vision – it's beyond beautiful - plain and simple.  If you ever get the opportunity to pay a visit and all the more so if you're not particularly interested in flora it will blow your mind.

I'm not going to prattle on – here are three photos which I hope will do it some justice.

Breathtaking!

The Birthday Gift and the mid week loaf

I don't think I've mentioned that my friend has just had a birthday.  My gift is a choice of dinner out or I'll cook whatever he'd like.  Ponder and let me know …. ok, pondered – eat-in!

Before we head out today I promised myself I'd make another loaf of soda bread – just to make sure that it wasn't just good luck on the previous occasion.

Well how about that – another success, so am more than confident now that my friend will be able to produce his own as and when.

 

A further ponder and the birthday gift will be Sunday lunch of roast beef with all the trimmings.  I've suggested too that dessert could be a toffee apple crumble with the vanilla ice cream – celebrating the fantastic local apples purchased yesterday!

A spot of garden planning today prior to a day out visiting Daniel Stowe Botanical Gardens  tomorrow.  If you're a lover of gardens and plants then there's no point in visiting anywhere without making sure you're armed with your own ideas for areas you want to work on.  For example the front of the house is as big as the back :

 

Note to self :  don't forget your phone – to take photos and a small pad and pen, not to mention comfortable shoes!

 

The Apple Man and The Garden Cafe

The word is out – the apple man is back. The apple man has a roadside stall selling different varieties of local apples picked by his own fair hands – the same day. News travels fast – he has been absent for a while and missed. Top of the list to visit today, on our way out for lunch at The Garden Cafe in York S.C.

The apple man's stall is wonderful and you can buy loose or by the bag. Spoilt for choice – they all look perfect and off we go on our merry way clutching our purchase.

The Garden Cafe looks rustic and unusual – all the frontage decoration is a form of up-cycling. Another thing I noticed was that there were two local police cars in the car park. If the police eat here then it's going to be good. When you walk in you are instantly in the gift shop – it's like Aladdin's cave and will definitely require twice round if not three times just to take in all the bits and pieces. I'm drawn to a display of tee shirts and since I'm a lover of over-sized versions to use as pajama tops I have a good feeling about this excursion and that's before any food!

I have to share with you one of my favourite photos - say hello to my friends who live in an old “up-cycled” tin bath outside – they were so still it was really hard to tell whether they were real or models, they were so perfect. Hurray for The Garden Cafe they were very much alive and clearly very happy in their home.

The lunch was fantastic and the best sweet potato fries ever.

In you're ever in this neck of the woods would highly recommend you drop by for a spot of shopping and a great lunch. Check ahead for opening hours. They also have live music some evenings. The Garden Cafe, 307 West Liberty Street York, S.C. 29745 – 803-684-7019.

On location in S.C. - Dessert – the verdict

There are four of us eating supper tonight – my friend's daughter and son-in-law too.

The slow cooked beef et al disappeared without trace.

Dessert is served - “Goodbye to shop bought” and, from my friend's daughter “please will you make me a batch?”.

Here it is :

Ta dah!

I think I'll take that as a definite success.

Note for tomorrow's shopping list – baby aisle for one scoop pots and containers for two scoops!

On location in S.C. - Dessert – a light bulb moment.

I do realise that there's a distinct absence of a dessert thus far.

Today however I definitely had a light bulb moment. I've known my friend for more years than I care to admit to and I think I know his likes and dislikes pretty well and he's not one for dessert – with one exception – vanilla ice cream, just as it comes.

The recipe I use is committed to memory – not difficult, three ingredients only and, an absolute must, not an ice cream maker in sight. Heavy cream on the shopping list (double cream to the likes of you and me) condensed milk and vanilla bean paste – these last two could be a little tricky but we'll give it our best shot. We may need a posher supermarket for the paste if indeed they sell it at all – plan b is always vanilla essence.

Here's the recipe :

Vanilla ice cream

Prep – 5 minutes

Total time – 5 minutes

plus freezing at least 6-8 hours

or until firm

Gives you 1.6 litres of ice cream is equal

to 18 scoops

1 x 397g tin sweetened condensed milk

1 x 600ml double cream

2tsp vanilla bean paste

1. Put the condensed milk, cream and vanilla into a large mixing bowl and beat with an electric hand whisk until the mixture is quite thick and stiff, like pipeable whipped cream.**

2. Spoon the mixture into a lidded freezer-proof container and free for at least 6-8 hours or until firm.

** My variation – take a jar of salted caramel sauce (260g) – easily available at most large supermarkets – fold into the mixture to give a marbled effect.

I can only tell you that this recipe – and the one with the salted caramel added – never fail.

Mission accomplished – vanilla bean paste too.

Enjoy!

On location in S.C. - Coffee and chores

At the risk of repeating myself the weather is glorious – again!

It's such a pity to waste it so this morning I'm taking my coffee outside to “supervise” one of the daily chores – hey it's only fair I should do my bit!

You might remember that at the beginning of my holiday in “On location” I included a photo of the back of the house. Bottom left of that photo shows two large cantilever parasols.

It is immediately beneath the parasols I perch myself (I'm sorry – that's excruciatingly bad) by the fish pond – I've never seen one as big – pond doesn't seem to do it justice- this is the “Rolls Royce” of ponds. I can't help but chuckle – I remember when it was the fashion wherever you went to have tanks full of tropical fish – am I striking a chord? By tropical fish I mean guppies, neon tetras and swordtails etc - the most popular location was the dentist – it was meant to relax the patients – yep, good luck with that!

The first is the koi carp being fed and the second is the view from the side of the “pond”. I truthfully could have sat all morning and watched them – the colours are like nothing I've seen up so close. They are babies at the moment – how fantastic it will be to watch them grow.

Now I get it - my apologies to koi carp and tropical fish everywhere – it really is therapeutic.

Before I go, I should point out that the parasols are not for shade, they are protection for the baby koi against their predators on the wing – very smart move.

Thoroughly relaxed of Lake Wiley!

On location in S.C: “Gadding about” resumed!

I feel I should take a moment to explain the “home cooking”. I realise that it's not what you'd call “American” food and that's exactly the point. My friend is British and misses his favourite dishes and so whilst I'm here my contribution is to cook food he loves.

So, as usual my day begins planning the supper – so that anything we need can be picked up en route. Tonight it's slow cooked beef with onions and a fab gravy – roasted new potatoes too. First up ransack the cupboards and pantry – this is serious stuff – I need a good stock base for the beef – the search reveals Balsamic vinegar for added zing and garlic too. So, on the list is A1 Steak Sauce - it's an absolute must – diluted, this sauce makes a fine addition to a stock base.

  

Next up in the ingredient challenge and one for the shopping list is a “stock pot” i.e. a jelly, not a cube of compressed powder. A “stock pot” is as near as I can get without spending all day watching a stock made from scratch. Enter what we call in the UK exactly that, “Stock Pots made by Knorr”.

My mission - “should I choose to accept” to coin a well used phrase from “Mission Impossible” is to source them.

They are as rare as hens teeth – you'd think by now I'd remember that in the USA they change the name of products - undaunted the search continued and finally I am rewarded – and to prove my point – in the USA they are called “Homestyle Stock”.

Puzzled – you bet. I could understand it if there were several similar products to choose from but if this is the case I've not come across them – aargh!

Coffee with the Girls - Afterwards

I know this works – on several counts :

One saucepan for the sprouts

One frying pan for the fillet steaks – pan used, with juices for gravy or “jus” if you want to be cheffy.

It matters not if there's food leftover – in my case my Sister and Nephews have enough food for the following days that they are not sick of because they've chosen what they'd like to eat.

Text message from my Sister – Tuesday supper – cheese and potato pasty “it was heaven”.

One of the Girls at the pre-Christmas coffee therapy session called me – she'd cooked lunch for family on Boxing Day – in a tiny kitchen and was not looking forward to it – she'd served the gammon exactly as suggested. No stress – all went really well – one very happy Girlfriend – my work here is done!

So, serve food that you know your family likes, not what tradition dictates – cook as much as you can and freeze and it doesn't need to take up huge amounts of space.

I know this is going to sound bonkers in the aftermath but you could keep your lists and create a Christmas food file ready for tweaking in 2017.

Caramba!

Coffee with the Girls - more of a story than a note!

To follow, for those who had any room left :

Bramley apple pie

Mince pies

Stollen

and treats for those who are chocolate lovers :

White Christmas – aka Rubble

Malteser Cake

Chocolate and Pistachio fudge

The White Christmas and the Malteser cake were made the week before and fridged - the fudge was made and frozen. The White Christmas and the Malteser Cake are constants and who am I to refuse!

For the snacks :

Smoked trout mousse

Cream cheese and cashew nut paté

Soda bread

Roasted garlic and sweet onion jam for the cheeses

Roasted chick peas

I suppose what I'm trying to illustrate is that you don't have to spend all Christmas Day chained to the cooker, never wanting to see turkey and sprouts ever again.

The only thing you do have to be good at – is making lists and noting when stuff needs to be pulled out of the freezer to defrost properly – overnight in the fridge is best. I know you'll make sure that your cooked turkey and gammon is kept separately from your uncooked fillet steaks!

I can hear you asking – what do you do with the sliced turkey and/or gammon on the day – no-one wants cold meat with the roast. No problem at all – if you are serving 6/8 people then you can place sliced turkey or gammon in one of my now famous foil trays, cover tightly with foil and let it warm through in the oven for 10/12 minutes before serving. If you haven't room in the oven for a foil tray then wrap portions in a flat foil parcel x however many servings required. I'd add an extra parcel for good luck – the girl can't help it!

One final mention of turkey - you'll note that no-one chose it on the Day. It's my experience that the best use for it is as part of six inch high sandwiches – whenever the mood takes.

Midnight snack anyone?!

Coffee with the Girls - on that note …

I gave the Girls a run down of what I was “shipping” North for the holidays.

It went something like :

Christmas Day

Parmesan biscuits for the morning

Dry cured bacon for the late morning butties

Christmas Lunch – 5pm

Fillet steaks

Turkey crown, sliced

Gammon, sliced

Pommes Dauphinoise – my version which

is actually Alfredo Potatoes

Roast potatoes

Cauliflower cheese

Carrots baked in lemon and butter

Sprouts

To explain myself :

I made the parmesan biscuits ahead and then into the freezer.

The turkey crown was slow cooked ahead, sliced and then frozen. Ditto the gammon. The fillet was the only element not cooked. Ahead of the game I bought the fillet and cut into similar sized medallions, zip locked flat and into the freezer. Note – ship uncooked food separately.

As for the Alfredo Potatoes, as mentioned recently, I shipped cooked jacket potatoes wrapped in foil and made the sauce, boxed and safe therefore, to transport! Ditto the cauliflower cheese. The veggie option is a cheese and potato pasty, again made again and frozen.

I part roasted the roast potatoes then lifted them out of the oil, wrapped in foil and bagged.

Important note to self – take foil trays for the Alfredo and roasties – only 20 mins needed to finish. Everything goes into a pre-heated oven 200c/180fan/Gas 6.

If I have the time I'll prep the carrot batons and bag, but if that's the only job to be done on the day I'm not complaining. Wrap tightly in foil with butter, lemon and a sprinkle of salt and black pepper and place on a baking tray. They'll need 20 mins ahead of the trays of potatoes, cauliflower cheese and the veggie pasty.

In our family everyone gets a choice for the main course on the Day – the order was three fillet steak, one gammon and me – the veggie!

Coffee with the Girls – before the event!

It's always the same in the run up to Christmas, everything goes by the board and any attempt at “normal” goes straight out of the window.

However in spite of all that we Girls arranged to meet for a coffee – mince pie optional – just before we lost the plot completely.

Everyone looks slightly frayed around the edges – you know what I mean at this time of year – makes splitting the atom look like a game of tiddlywinks. There's so much pressure and so much work to do on the day, even though it's really a glorified roast - it's all too much for a Girl.

All the more reason to take an hour out – a mutual grumble is good for the soul – get it off your chest.

The Girls know I'm off to stay with my Sister for the holidays – my grumble is more like a nightmare - much to the amusement of the assembled throng – will all the food fit in the car!

It doesn't take long before all things turn to food and cooking.